eChapters

Introduction

Mulberry (Morus spp.) is a most important crop which is used as food for silkworm (Bombyx mori L.) belonging to the genus Morus and family Moraceae. In tropical and temperate countries, mulberry is cultivated as shrubs and tree respectively. The total area under cultivation of mulberry in India is around 2,82,244 ha. The largest mulberry producing state is Karnataka (1,66,000 ha) followed by Andra Pradesh (38,084 ha). All over the world there are almost 68 species of Morus genus among 1000 varieties were commercially cultivated (Central silk board, Mysore). The nutritive values of mulberry leaves are affected by many diseases like leaf spot, powdery mildew, rust, root rot and bacterial blight which are causing severe yield loss up to 10-30%. In addition it also affects the growth, development of silkworm and cocoon yield due to feeding ofthose diseased leaves. (Sastry, 1984; Sundareswaran et al. 1998). Occurrence of these diseases based on some factors such as season, temperature, humidity and variety of mulberry (Sukumar, 1996). This chapter will be discussed about the disease causing organism, epidemiology and their management practices.

Cercospora leaf spot

Economic Importance

Cercospora leaf spot is an economically important disease causing abundant damage by reducing the leaf quality of mulberry (Siddaramaiah and Krishnaprasad, 1978). During July-December it causes yield loss of 10-15% and the disease present till January-February.

Introduction

India with exceeding population of 1027.01 million with 741 million living in rural areas is on the path of development. With 40% of population below poverty line, our country faces the problem of quality life. The lack of access to and control over resources is said to be the cause of poverty. The central aim of enhancing economic productivity of India is to improve the overall welfare of those residing under poverty line. To combat poverty, ‘self help promotion’ is of recent paradigm that has attracted attention of all sections of population. Now it is a matter of concern for all those social consciousness driven people who wants to vanish poverty through this concept known as Self Help Group.

As per the report of ILO, by the year 2050 about 33% of people in the developed countries and 19% in developing countries will be sixty years or older and most of them incidentally will be women. 2001 census reveals that unorganized labour account for more than 40% of the total work force and total employment in both sectors in our country is 397 crores. Out of the unorganized sector workers, 237 crores are employed in agriculture.

Women form half of our population. They have significant roles in overall development. Rural development concept in our country attaches more importance to women development. Through various projects and research, it has been recognized that group approach is only means of reaching disadvantaged people in our society within which women are included. Many countries in Asia have proved effectiveness of group approach in achieving development.

With increasing emphasis on development, quality life, livelihood, etc. group concept has to be worked out in development prospective. The advantages of group concept over individual approach are i) Democratizations ii) Visualization of common problem iii) Interaction to become homogeneous iv) Power to present problem before authorities v) Farming base for grass root level planning vi) Realization of one’s potentiality compared to others vii) Protection from risk or sharing of risk viii) Enabling to form acceptable rule and regulation and ix) feeling of empowerment.

Introduction

Brinjal, Solanum melongena L. a solanaceous and the native vegetable of India is very favourite among the Indians. It is an economically important vegetable among the small scale farmers and low income consumers of India. It ensures some assured source of income to the resource poor farmers throughout the year due to long fruiting and harvesting period. Brinjal fruits are of a low calorie value and have a mineral composition that is beneficial for human health; these fruits are rich source of minerals (potassium, calcium, phosphorus, sodium, chlorine, iron etc.) and vitamins and have some medicinal importance (Choudhary, 1967). In India, brinjal is grown on the wide range of soils and other variable environmental conditions. In production and productivity, India stands second in the world after China which is mainly grown in the states like West Bengal, Orissa, Bihar, Gujarat, Maharashtra, Karnataka, Uttar Pradesh and Andhra Pradesh. The world production of brinj al in the year 2016 was estimated to be 51.29 million MT in an area of 1.79 million hectare with productivity of 28.59 MT per ha China, the world leader of brinjal production produced 32.03 million tones of brinjal with a productivity of40.96 Mt per ha in an area of 0.78 million ha. The productivity of brinjal as compared to China is very less (18.90 MT/ha) in India although we are the second largest producer ofthis popular vegetable (FAOSTAT Website (http://faostat3.fao.org/home/E).

Introduction

Okra (Abelmoschus esculentus L., Family: Malvaceae) also known as lady’s finger has been originated in Africa and introduced to India during early 20^th century. As an economical vegetable crop, it can be grown in tropical as well as sub-tropical parts of the world. During 2018-19, the total area under cultivation of okra was 511 thousand ha while the production stood at 6219 thousand MT in India (Horticulture Statistics Division, 2018). Okra can be grown on wide range of soils, but higher yield can be obtained in well-drained fertile soils with adequate organic matter. It is utilized for various purposes in terms of fresh leaves, buds, flowers, pods and stems providing a rich source of protein, carbohydrates, vitamins, calcium, potassium, enzymes, and total minerals in human diet. The mucilage has medicinal applications when used as a plasma replacement (Nilesh, et al., 2012), and the seeds contain 20 to 40% oil content (Sorapong, 2012).

Okra pods (per 100 g edible portion) are composed of water (88.6 g), energy (36 kcal), protein (2.10 g), carbohydrate (8.20 g), fat (0.20 g), fibre (1.70 g), Ca (84.00 mg), P (90.00 mg), Fe (1.20 mg), p-carotene (185.00 μg), riboflavin (0.08 mg), thiamine (0.04 mg), niacin (0.60 mg) and ascorbic acid (47.00 mg) ((Priya, et al., 2014).). Therefore, okra has been called as “a perfect villager’s vegetable” due to its robust nature, high dietary fibre as well as distinct seed protein with a balance of both lysine and tryptophan amino acids. Okra production is subjected to various diseases caused by fungi, virus and nematodes as a major biotic constraint. The mandates of integrated disease management of okra are to impart knowledge about symptoms, causal organism, disease cycle and epidemiology of major diseases. The present review will give a brief highlight about major diseases of okra viz. yellow vein mosaic, wilt, powdery mildew, cercospora leaf spot, damping off, collar rot and root knot nematode.

Introduction

Cowpea (Vigna unguiculata subsp unguiculata) is widely grown in Africa, Asia and Brazil. The crop is grown on about 7 million ha in warm to hot regions of the world (Rachie, 1985). It acts as a major source of protein (20-30%) for Indian vegetarians. Besides, it contains high carbohydrate. Cowpea is generally rich in lysine and limiting in sulphur amino acids and important for human food and animal feed. The crop is also valuable source of dietary fibre as well as vitamins and minerals including folate, thiamin and riboflavin. Besides this, it can fix about 240 kg ha^-1of atmospheric nitrogen and make available about 6070 kg ha^-1nitrogen for succeeding crops grown in rotation with it (Aikins and Afuakwa, 2008).

The crop is prone to several diseases induced by species of pathogens belonging to various pathogenic groups viz., fungi, bacteria, viruses, nematodes, and parasitic flowering plants, and it constitute one of the most important constraints to the profitable Cowpea production in all agroecological zones. Different diseases like anthracnose, fusarium wilt, bacterial blight, Cowpea mosaic virus (and several other less prominent viruses), cercospora leaf spot, rust and powdery mildew etc are reported to be important disease of the crop. In this chapter detail of these diseases and their integrated management approaches are mentioned.

Netting yarns for the fabrication of fishing gear are either of textile or non-textile origin. Textile materials compose of netting, twine and rope while non-textile origin materials constitute floats, sinkers, hooks etc. Raw material for fish netting consists of fibres which can be distinguished into two groups: natural fibres and man-made fibres. Different kinds of fibres originating from plant and animal body parts have been used for production of textiles and other products and are termed as natural fibres. Natural fibres such as cotton, manila, sisal, jute and coir were the materials exclusively used in earlier days for fishing gear fabrication.

Later, the invention of polymers resulted in synthetic fibres the use of which revolutionalized the fishing industry. In recent decades advances have taken place in fiber technology, along with the introduction of other modern materials. With the introduction of man-made synthetic fibers in India in the late 1950s, natural fibers used for the fishing gears have been substituted by these synthetic materials due to their high breaking strength, low maintenance cost, long service life and better uniformity in characteristics. Most important synthetic fibres used in fisheries are polyamide (PA), polyester (PES), polyethylene (PE) and polypropylene (PP). Other synthetic fibres, which are less widely used and generally restricted to Japanese fisheries, are polyvinyl alcohol (PVA), polyvinyl chloride (PVC) and polyvinylidene chloride (PVD). Earlier, netting used to be fabricated manually, which is laborious and time consuming while the introduction of synthetic fibres paved way for machine made nettings which are almost exclusively used in fishing net fabrication.

Nutrients are organic and inorganic complexes contained in the food and it is essential for all living organisms for their normal body development. Macronutrients are the key biopolymers such as proteins, carbohydrates and lipids, which are needed in hefty quantities to provide the bulk of the energy while micronutrients (vitamins and minerals) are required in minor levels in the body; however, are indispensable for proper growth and development of living organisms. Food that cannot provide the right blend of energy including high-quality protein, essential fats, and carbohydrates as well as vitamins and minerals definitely impair growth and development, increase the risk of death from common childhood illness, or result in life-long health consequences. Fish and fishery products form a substantial part of human diet, both of poor and wealthy. Seafood is an excellent resource for proteins, vitamins, trace elements and polyunsaturated fat (omega-3 fatty acids). Profiling of nutrients is very much essential due to the ever-increasing awareness about healthy food which finds more acceptance towards the consumption of fish and fish products owing to its special nutritional qualities.

Seafood has grown in consumption as it has become an important part of a diet. Simultaneously their safety is a rising concern for human health. However, seafood may contain harmful chemicals as well as biological agents that could pose health risks to consumers. Fishes are harvested from waters that are contaminated by varying amounts of industrial chemicals, heavy metals, pesticides and antibiotics. These contaminants may accumulate in fish at levels that can cause human health problems (e.g. carcinogenic and mutagenic effects).The seafood may also get contaminated with various pathogenic bacteria due to unhygienic handling practices, cross contamination of raw foods with cooked or ready-to eat foods, and lack of proper temperature control. Pathogenic bacteria can cause illness in human, either by infection or intoxication. Food borne infections are caused by swallowing live pathogens that grow within the body, usually in the intestinal tract. Intoxication is a condition caused by swallowing preformed toxins i.e. toxins produced by microorganisms in the food before it is eaten. Food can become contaminated at any point during production, distribution and preparation. Everyone along the production chain, from producer to consumer, has a role to ensure the safety of seafood.

This chapter is framed with different factors relating to socio-economic profile of shrimp farmers in Dhamara coastal zone. Shrimp farming offers significant employment opportunities, which may help alleviate the poverty of the local coastal population in many areas, if it is properly managed. The published literature on that topic shows large discrepancies, and much of the available data is of anecdotal nature. Estimates of the labor-intensiveness of shrimp farms range from about three times less to three times more^] than when the same area was used for rice paddies, with much regional variation and depending on the type of farms surveyed. In general, intensive shrimp farming requires more labour per unit area than extensive farming. Extensive farms cover much more land area and are often but not always located in areas where no agricultural land uses are possible. Supporting industries such as feed production or storage, handling, and trade companies should also not be neglected, even if not all of them are exclusive to shrimp farming.

Typically, workers on a shrimp farm can get better wages than with other employments. A global estimate from one study is that a shrimp farm worker can earn 1.5-3 times as much as in other jobs; a study from India arrived at a salary increase of about 1.6, and a report from Mexico states that the lowest paid job at shrimp farms was paid in 1996 at 1.22 times the average worker salary in the country.

The impetus for the development of aquaculture extends beyond food production. Aquaculture can help to diversify rural employment opportunities, reduce trade deficits, reduce pressure on living marine resources and rebuild depleted wild stocks (FAO, 2000b). The rapid development of coastal aquaculture, however, is now an area of critical international concern owing to the immense role it plays in transforming coastal landscapes and livelihoods. With the advent of new technology and rising global demand for fish and fish products, the basic character of aquaculture in coastal communities is changing dramatically. Traditional, low production forms of aqua-culture catering to local households are being supplanted by modern, resource intensive high production systems that cater to international markets. This restructuring has generated widespread concern over the contribution of aquaculture to the degradation of coastal ecosystems and the social and economic costs that are being passed on to the rural poor leading to growing inequality (Lakshmi and Rajagopalan, 2000).

There is large-scale conversion of wetlands including mangroves for other uses despite their valuable functioning, products and attributes. Normal market forces always favour the conversion of mangroves (and other wetlands) to other uses and ; many alternative uses of natural mangroves in tropical and sub-tropical coastal areas have produced disappointing economic results due to low and declining productivity (eg. abandoned shrimp ponds due to unscientific shrimp farming in formerly mangrove areas) (Dixon and Lal, 1997).

The large-scale destruction of mangroves for shrimp ponds has adversely affected the productivity of nearby fisheries and consequently the economic conditions of traditional fishermen households. The conversion of mangrove forest into shrimp ponds in the coastal areas in Asia including India is nothing but redistribution of income from poor fishermen to rich investors, mostly non-fishermen marine product industrialists and merchants. (Maler, 1998). The destruction of mangrove forests in India, China, Thailand and other Asian countries is synonymous with the destruction of fishing grounds of the traditional fishermen leading to their occupational displacement.

Technological change has been the major driving force for increasing agricultural productivity and promoting agriculture development across the world. In the past, the choice of technologies and their adoption was to increase production, productivity and farm incomes. Over many decades, policies for agriculture, trade, research and development, education, training and advice have been strong influences on the choice of technology, the level of agricultural production and farm practices. Agricultural production today faces several challenges: an increasing world population has to be fed, but at the same time the environment and animal welfare need to be protected. Globalisation has led to increasing international competition, while the agricultural sector is also under heavy economic pressure as a result of regulation. These conditions can perhaps only be met by innovation, be it on the technological or on the systems-level (OECD, 2001). Agriculture is becoming more integrated in the agro-food chain and the global market, while environmental, food safety and quality, and animal welfare regulations are also increasingly impacting on the sector. It is faced with new challenges to meet growing demands for food, to be internationally competitive and to produce agricultural products of high quality. At the same time, it must meet sustainability goals in the context of on-going agricultural policy reform, further trade liberalization and the implementation of multilateral environmental agreements as agreed to by the government.

8.1. Terms and definitions

8.1.1. Extension program

A written statement of situation, objectives, problems and solutions which has been prepared on the basis of an adequate and systematic planning effort and which forms the basis of extension teaching activities in a specific area for a given period.

India, one of the largest food producer countries (I in milk production, II in fruit and vegetable production and III in food grain production at world level), possesses the potential of being the biggest with the food and agricultural sector contributing around 26 percent of the Gross Domestic Product (GDP). It is a paradox that people of the country producing such huge quantities of food including fruits, vegetables, milk, cereals grains etc. are still suffering from many nutritional deficiencies in their diet, and even in some places, the stomachs of people remain unfilled for the want of food. The credit of this would predominantly go to the poor postharvest infrastructure as well as knowhow and accessibility to the facilities. All this makes us one among those countries having largest postharvest losses. The reduction of losses occuring during food handling, processing, storage, distribution and use would be an indirect way of increasing the food production and making the country self-sufficient in nutritional requirements.

Jam : It is a product prepared by boiling to a suitable consistency, fruit pulp with sufficient quantity of sugar, acid and pectin so as to set and become firm enough to hold the tissues in position. About 45 parts of pulp are used with every 55 parts of sugar. The finished product should not contain less than 68 per cent total soluble solids.

Jelly : Jelly is prepared by boiling the fruit pectin extract with sugar in the presence of appropriate amounts of acid so as to set into a clear gel. A perfect jelly is transparent, devoid of haziness or any suspended material well set, but not too stiff and should have original flavour of the fruit. When cut it should retain its shape and show a smooth cut surface.

Marmalade : It is a fruit jelly like product in which slices of fruit or peel are suspended in the set gel. Mostly they are prepared from citrus fruits like oranges, lemons etc.

In a commercial horticultural enterprise, if the product is not marketed properly, safely and beneficially, all the investment, inputs, hard work goes in vain. Basically every commodity that is produced should reach the consumer and marketing is all about how the commodity reaches the consumer. There is no fun of producing any commodity if it does not reach the consumer.

The word market has been derived form Latin word “marcatus” meaning merchandise, where people conduct business. Market therefore refers to place where goods/ commodity and services are bought and sold.

Marketing is a sum total of business activities through which the goods and services are either bought or sold. Cundiff and Still defined marketing as “the business process by which products are matched with markets and through which transfer of ownership are affected.

Why Marketing of Fruits and Vegetables is Complex and Risky as Compared to Other Goods

The occurrence of periods of water deficit for crop production, referred to as climatic drought, is commonly observed and leads to low water availability for crops. Besides climatic drought, crop water stress may also result from low levels of plant available water in the soil profile due either to the existence of physical barriers to water infiltration (e.g., surface sealing) or to soil chemical or physical limitations to plant root growth and root water uptake. Drought resulting from such factors will be referred to as edaphic drought since it is caused by soil specific conditions rather than by limited rainwater supply, and can occur even under conditions of sufficient and well-distributed rainfall. Finally, even where water is very scarce, particularly in the driest areas, a surprisingly small proportion of the available water is actually transpired by the crop. Non-productive losses include surface runoff, deep drainage, evaporation from the soil surface and deep cracks, and transpiration by weeds. Dry land farming is a system of crop cultivation depending on rainfall as the only source of moisture and the technologies refers to the cropping pattern/ rotation and agronomic practices adjusted and adopted in accordance with the moisture regime. The crops selected should have short duration, deep root system, erect leaves, moderate tillering and photosynthetically efficient.

To look into the nutritional security around the globe, FAO and WHO, have undertaken the analysis of policies. They have covered many issues which include; World Summit on Food Security, pillars of food security and availability, access, utilization, stability, effects of food insecurity, stunting and chronic nutritional deficiencies, depression, anxiety and sleep disorders. There are many challenges to achieve food security. These include global water crisis, land degradation, climate change, agricultural diseases, food versus fuel, politics, food sovereignty, food wastes, risks to food security, population growth, fossil fuel dependence, homogeneity in the global food supply, price setting, land use change, global catastrophic risks, agricultural subsidies and role towards children.

Indian Spices: These are dried, fragrant, aromatic or pungent vegetables or plant substances. They can be whole, broken or in ground forms. Primary function in food is seasoning rather than nutrition and which contributes to the flavour and piquancy in foods and beverages. These have been used as food additives widely since ancient times [http://www.imedpub.com/articles/herbal-medicines-possible-risks-andbenefits.pdf,https://www.ncbinlm.nih.gov/pmc/articles/PMC3170500/pdf/nihms307509.pdf). They also exert digestive stimulant action of food enhancing the taste. A few medicinal properties of spices are as being a tonic, carminative, stomachic, diuretic and antispasmodic (Aboaba et al., 2011; Achi, 2006 and Adefegha et al., 2012). This has led for pharmacological applications in the indigenous systems of medicine as digestive stimulants and to relieve digestive disorders and makes the food more palatable. In many countries around the world these are grown and reared for the purpose of trade and distribution. In the ancient times the spice merchants have been the most popular traders. India is well known for spices with a wide variety of recipes that are laced with them.

Agroforestry: At a Glance

Agroforestry as a landuse system is gaining wide importance and acceptance in the current global scenario to mitigate global climatic conditions. It is a highly efficient system of sustenance for the rural population with ample livelihood opportunities. The benefits from agroforestry is immense for socio-economic as well as in ecological perspective. From the vivid ecosystem services like climate regulation, carbon sequestration, soil productivity and biodiversity conservation to food security and sustainable livelihood enhancement, agroforestry envisages immense services. The implication of the agroforestry system and practice varies from area to area. Traditional agroforestry can be modified by implementing different species combinations suitable for vivid regions thus enhancing the long term productivity. An important specification of agroforestry is with a minimal labour input maximum production and utilization of resource could be attained. National Agroforestry policy, implemented is a big step forward for new agroforestry initiatives in the country. Conduction of region specific agroforestry studies and policy implementations with involvement of rural populations will be an effective breakthrough approach for a sustainable future.

A forest is a large area dominated by trees. Many definitions of forest are used throughout the world, incorporating factors such as tree density, tree height, land use, legal standing and ecological function. Although a forest is usually defined by the presence of trees, under many definitions an area completely lacking trees may still be considered a forest if it grew trees in the past, will grow trees in the future, or was legally designated as a forest regardless of vegetation type. According to the Food and Agriculture Organization, forests covered four billion hectares or approximately 30% of the world’s land area in 2006. Forests are the dominant terrestrial ecosystem of earth, and are distributed around the globe. Forests account for 75% of the gross primary production of the earth’s biosphere, and contain 80% of the earth’s plant biomass.

DEVELOPMENT OF MODERN FORESTRY

Systematic management of forests for a sustainable yield of timber began in Portugal in the 13th century when Afonso III, the king of Portugal planted the trees to prevent coastal erosion and soil degradation, and as a sustainable source for timber used in naval construction. His successor Dom Dinis continued the practice and the forest exists still today. Forest management also started in Germany in the 14th century and in Japan in the 16th century. The practice of establishing tree plantations in the British Isles was promoted by John Evelyn during second half of the 17th century.

During the late 19th and early 20th centuries, forest preservation programmes were established in British India, the United States and Europe. Sir Dietrich Brandis is considered the father of tropical forestry. He brought European concepts and practices to the tropical and semi-arid climate zones. The enactment and evolution of forest laws and binding regulations occurred in most Western nations in the 20th century in response to growing conservation concerns. Tropical forestry is a separate branch of forestry which deals mainly with equatorial forests that yield woods such as teak and mahogany. One of the applications of modern forestry is reforestation, in which trees are planted and tended in a given area.

Introduction

Fermentation is one of the oldest food preservation techniques that can be traced back thousands of years. Fermentation is referred as one of method of biopreservation as it leads to extending the shelf life of foods that involve the use of microorganisms and their metabolites. (Ross et al., 2002) For millennia, the fermentation of food by using micro organisms has been used as a technique for ensuring shelf life extension and improving the quality characteristics, texture and flavour of food products as well as to develop new innovative products. The major bacteria used in food fermentation worldwide are lactic acid bacteria (LAB). LAB is a multitude of genera including Lactobacillus, Lactococcus, Streptococcus, Leuconostoc, Pediococcus, and Enterococcus. Lactic acid bacteria constitutes a diverse group of bacteria that enjoys the status of “generally regarded as safe” (GRAS) and “qualified presumption of safety” (QPS) by the Food and Drug Administration (FDA) and European Food Safety Authority (EFSA), respectively. In this respect, starter microorganisms are known to produce a wide array of antimicrobial and protein-acoustic compounds to inhibit the growth of undesirable flora in foodstuffs resulting in shelf life extension. (Hill et al., 2017).

Introduction

One of the main properties of fermented foods whether alkaline or acidic is the presence and activity of beneficial organisms which themselves make these foods functional. These functional micro organisms have varied roles like conversion of the native constituents of raw materials to forms in which they are more bioavailable, formation of taste, colour and flavouring compounds thereby imparting pleasantness to foods, removal of anti-nutritive factors in food by converting them into much less harmful compounds or degrade certain native toxic elements present in food, formation of biopreservatives which will extend the shelf life of foods and provide microbial security, as pathogens and spoilage microorganisms fail to readily grow in such hostile conditions. These functional microorganisms also produce in foods certain health-promoting bioactive compounds like enzymes, vitamins, minerals or increase the digestibility which may not have been in the original food or raw material before fermentation. In other words they improve the nutrition profile of the foods or naturally fortify foods. Some of these beneficial effects may also lead to the formation of certain compounds which show antioxidant properties in foods. These very roles played by these functional micro-organisms form criteria in their selection for use in food fermentations when they are intentionally added to foods both to initiate and accomplish desired fermentations.

Introduction

Over the past few decades, probiotics have become the most promising and emerging field in human nutrition and health across the world including India and other developing countries. The global profit generated from the probiotic market is expected to reach approximately 12,753.4 million US$ by the end of 2026 (Probiotic market report, 2018). The factor fueling the demand for probiotics is the growing awareness among consumers about their health benefits. The association of probiotics with health benefits stretches back to a time before microbes were discovered. However, the scientific evidence of the health benefits of probiotic microorganisms on the wellbeing of the host was firstly proposed by Russian Nobel laureate Ellie Metchnikoff in 1905. He reported that consumption of fermented milk containing Lactobacillus spp. is responsible for the healthy and long life of Bulgarian people (Anukam & Reid, 2007). Afterward, several of scientific progressions were made to reach the current status where probiotics are not only the subject of food and medical research but also the source of a multi-billion dollar global industry.

The term probiotic is derived from the Greek words, which means ‘for life’. According to the Food and Agriculture Association of the United Nations (FAO) and World Health Organization (WHO), probiotics are defined as “live microorganisms which when administered in adequate amount promote the health of the host” (Joint, FAO, 2002). In 2014, International Scientific Association for Probiotics and Prebiotics (IPPA) did minor correction in the definition given by FAO-WHO and defined them as “Live microorganisms that, when administered in adequate amounts, confer a health benefit on the host”

Watermelon (Citrullus lanatus (Thunb.) Matsam. & Nakai, 2n = 2x = 22, family Cucurbitaceae, cross-pollinated crop) is grown commercially in areas with long frost-free warm periods. Three-fourths of the world production is grown in Asia, with China the leading country in production. Watermelon is a nutrient-rich food full of vitamins, minerals and antioxidants. It also contains niacin, thiamin, vitamin B-6, zinc, magnesium and many more nutrients. There are many health benefits to watermelon as it is low in calories so it promotes phyto-nutrients and anti-oxidants essential for the optimization of health.

At global level, China tops in watermelon production (79 million tons) with other countries falling far behind, namely, Turkey (3.9 million tons), Iran (3.8 million tons), and India (2.5 million tons). During 2017-18, India produced 2.5 million tons of watermelon from 0.1 million ha (1 lakh ha) acreage and thus Indian watermelon productivity is 25 tons/ha. Top five states having area more than 10,000 ha in India are West Bengal (17,000 ha), UP (14,000 ha), Odisha (12,000 ha), AP (11,000 ha) and Karnataka (10,000 ha).

ABSTRACT

Fruits and vegetables are rich source of bioactive compounds such as polyphenols, antioxidants and flavonoids. Drying is one of the common methods for preservation of food and agricultural commodities. However, drying may negatively affect the product quality attributes. This article is a capsule overview of current state of art ultrasound (US) assisted drying on technical aspects and bioactivity of fruits and vegetables. US assisted drying is an economical and sustainable technique compared to other existing conventional techniques used for food processing and preservation. US as a pretreatment before drying of agricultural-products enhances drying efficiency, inactivate enzymes and improve overall quality of dried products. Current developments and available solutions in drying have shown that US assisted drying may be used to restrict the loss of crucial bioactive components occurring naturally in fruits and vegetables. US when combined with hot air drying helps in achieving adequate drying rate at lower temperatures and improves overall dehydration process. This technique has found no practical application commercially due to various difficulties in achieving high-intensity US in air. One practical benefit of using US assisted drying is the minimization of the drying time along with reduction in total energy consumption.

Introduction

The Indian agriculture is very complex and carrying out multi-functionalities of providing food, nutrition and ecological security besides employment and livelihood for over 700 million people. Indeed, India has made a marvelous achievement in attaining self-sufficiency in food grain production after the induction of Green Revolution which eventually resulted in maintaining all-time high buffer stock in warehouses of our country. Such rosy picture in production trends turned to be bleak in the past few years. There are various reasons behind this. Shrinking resources of prime lands, deforestation and accelerated erosion, deterioration of soil physical environment, increasing waterlogging and salinity in canal irrigated areas, declining water table in well-irrigated areas, poor management of rainwater, lower efficiency of inputs such as water, fertilizers and agrochemicals, rapid industrialization coupled with pollution and environmental degradation and hazards have aggravated the problem. At the same time, increase in atmospheric concentrations of greenhouse gasses (GHG), of which the most common is carbon dioxide (CO₂), is the primary cause of global warming and the Intergovernmental Panel on Climate change (IPCC) estimates that the current greenhouse gases (GHGs) concentrations are 30% more than the pre-industrial level. C is accumulating in the atmosphere at a rate of 3.5 Pg (Pg = 1015 g or billion tons) per annum, the largest proportion of which resulting from the burning of fossil fuels and the conversion of tropical forests to agricultural production. Under such circumstance, there is an imperative need to produce more from less arable land and water through meticulous management of basic agricultural resources such as soil, water and biological inputs.

1.1 Importance of Water for Agriculture

All animals and plants require water for their survival. Animals cannot prepare their own food. They depend on plants for their food. Plants need water for preparation food by the process of photosynthesis. Majority of this water requirement of the crops is met from different forms of precipitation. However, when the water requirement is not fully met from precipitation, then growth of the crops is affected. Water requirement of crops depend on many factors. It depends on the type of crops, irrigation schedules practiced, soil texture, position of groundwater table below effective root zone of the crop and management practice followed in crop cultivation. The dry land crops need less water compared to rice which is a water loving crop. The perennial crops like sugarcane, banana etc. need more water than other crops like cereals, pulses, oilseeds etc. Water requirement of crops is partly met by the upward flux of groundwater. The capillary rise of shallow water table in the form of upward flux helps in meeting the water requirement of crops to some extent. The upward flux depends on the type of the soil, effective root zone depth of the crop, depth of water table below effective root zone depth of the crop and potential gradient of soil moisture suction. If the soil is heavy like clay, effective root zone depth of the crop is more (deep rooted crop) and position of ground water table is near to ground level (shallow water table), then the upward flux is more.

Due to rainfall or application of irrigation water, some amount of water is recharged to soil reservoir. This recharged water is stored in the soil as soil moisture content. The stored moisture or called as water in the soil reservoir helps in supporting water requirement of crops also. The heavy soil like clay has more moisture retention capacity than the light soils like sandy soil. The residual soil moisture held in clay soil is released slowly and supports more soil moisture to the crops for a longer period than the sandy soil which has less soil moisture retention capacity. After meeting the water requirement of crops from all sources including different forms of precipitation, ground water contribution by capillary rise and residual soil moisture, if there is any shortage of water, then this shortage should be met from other sources which are called as irrigation. It is to be noted that irrigation is not the natural phenomenon of supply of water; rather it is the artificial means of supply of water to the crops. Irrigation may, therefore, be defined as the science of artificial application of water to the crop in accordance with the crop requirement for better nourishment of the crops.

5.1. Introduction

This chapter deals with the sample survey conducted on cotton, turmeric and castor seed farmers and RMC traders and Officials and recorded the awareness level about futures, user status, the reason for not using futures and perception about futures.

The research work was planned to understand the level of awareness of agri-commodity futures market among the farmers, RMC traders and Officials of Odisha. The methodology adopted for the awareness assessment was to collect related answers to the questions which helped to evaluate the level of awareness among the beneficiaries i.e. farmers, RMC traders and officials. Quantitative and qualitative data was collected from sample respondents. The study has been completed by collecting data from farmers, RMC traders and officials of Kalahandi and Kandhamal districts which are the highest producers of three sample commodities i.e. cotton, castor seed and turmeric in Odisha. The research was conducted with 150 farmers (50 each for cotton, turmeric and castor seed), 30 RMC traders and 30 RMC officials of Kalahandi and Kandhamal districts of Odisha. The profile of sample farmers is depicted below.

Growth of bacteria can be defined as change of total population mass, not individual increase in size or mass. Macroscopically visible growth of bacteria on the solid medium is known as ‘colony’. It is estimated that if Escherichia coli are allowed to grow, a single bacterial cell can produce a daughter population with the mass of the whole earth within 2 days! In the environment the bacteria are not actively growing all the time. The mechanisms behind the growth-arrested states of environmental bacteria are not well understood.

Bacterial reproduction

Bacterial reproduction is an asexual process which occurs by binary fission, budding, fragmentation and condiospore or sporangiospore formation. There is no possibility of genetic exchange (reassortment) as it is originated from a single parent cell. Bacterial gene transfer occurs by transformation, transduction and conjugation methods (discussed later in details). These are one-directional DNA transfer methods and are not associated with reproduction. The donor bacteria can give the genetic material to the recipient and the vice-versa does not occur.

Binary fission: In binary fission, bacterial DNA is replicated first and then the parent cell separates. Each daughter cell receives a complete genome, identical to the parent cell. Bacterial DNA replication begins when the cells reach a specific mass. If the cell diameter is constant, longer cells will begin DNA replication earlier than the shorter cells. The shorter cells need time to reach a critical mass required for the initiation of DNA replication. The ugtP proteins were identified to be associated with shorter cells and delayed DNA replication in Gram-positive bacteria (Bacillus subtilis). It was confirmed later that the ugtP act as inhibitor for Z-ring formation.

Sir Alexander Ogston, a physician from Scotland, first elucidated the role of Micrococcus in formation of pus. He proposed the name ‘Staphylococcus’ (In Greek ‘staphyle’ means bunch of grapes and ‘kokkos’ means berry). Anton J. Rosenbach isolated two different species of Staphylococcus and named them according to the pigmented appearance of colonies i.e. Staphylococcus aureus (in Latin ‘aurum’ means gold) and Staphylococcus albus (in Latin ‘albus’ means white). The studies of Bumm (1885) established the relationship of Staphylococcus with human infections. Nocard (1887) and Guillebeau (1890) isolated Staphylococcus from mastitis in sheep and cattle, respectively and established its pathogenic role in animals.

Since the periods of Hippocrates and Lord Buddha cholera like symptoms was described in human. The first outbreak of cholera was described in India in 1817. Filippo Pacini (1854), an Italian anatomist, observed a gram-negative bacterium associated with human cholera. Robert Koch (1884) first isolated and confirmed the association of ‘comma-shaped bacteria’, later designated as Vibrio cholerae with the disease in Calcutta (India). In 1959, Sambhu Nath De, Professor of Pathology at Nilratan Sircar Medical College in Calcutta discovered the exotoxin produced by V. cholerae and a simple method (rabbit ligated ileal loop assay) to study the in vitro effect of exotoxins. The Ganges delta of India and Bangladesh is considered as the worst affected place with cholera although the infection is widespread throughout the world. The spread of cholera in different continents occurred through six ‘waves’ (‘pandemics’) since 1817. The current seventh pandemic (7P) was originated in Indonesia (Sulawesi) in 1961 and spread throughout Asia, Africa and Latin America. In 1963, the seventh pandemic reached South Asia and circulated for more than 50 years with intermittent transmission to other continents. The recent major 7^th pandemic outbreak was detected in Haiti causing more than 9400 deaths in 2010 which was originated through patients from endemic countries.

In 1886, Escherich observed Campylobacter like organisms in stool samples of children with diarrhoea. In 1913, McFaydean and Stockman first confirmed the bacteria as Campylobacter in foetal tissues of aborted sheep. Confirmatory tests were also carried out by Smith in 1918 when similar bacteria were isolated from aborted bovine foetuses. The bacteria were then known as Vibrio foetus. In 1963, due to certain differentiating characteristics, the organisms were separated from Vibrionaceae family and the new genus Campylobacter (means ‘curved rod’) under Campylobacteraceae family was proposed.

Weeds are unwanted and undesirable plants which interfere with the utilization of land and water resources and thus adversely affect crop production.

Classification of Weeds

Weeds can be classified in three different manner based on morphology, life cycle, habitat and origin.

Resistance to diseases in plants may be enhanced by incorporating resistance genes in susceptible cultivars and this disease management strategy is considered to be the most desirable one. But unavailability of reliable sources of resistance and the requirement of long periods for development of cultivars with built-in resistance have limited the usefulness of this approach. Employing genetic engineering techniques for obtaining resistant cultivars appears to hold promise. However, in the light of expression of concern for the long term effects of genetically modified crops and plant products in several countries, the feasibility of exploiting the genetic engineering methods remains a question mark. In this context, the possibility of inducing natural disease resistance (NDR) mechanisms operating in existing cultivars with high yield potential to provide protection to crops and harvested produce against diseases, has attracted the attention of researchers in several countries. This approach does not involve the introduction of any foreign gene into the plant, but it regulates the expression of defense genes in the susceptible plants. Furthermore this approach is as safe as the use of genetically resistant cultivars for the preservation of environment, since the same mechanisms of resistance are activated in plants with either genetic resistance or induced resistance. Intensive research is being carried out to select effective agents that can be used as inducers of resistance in crop plants to contain various diseases, as alternatives to the development of resistant cultivars through conventional breeding and genetic engineering methods

INTRODUCTION

Digital resources are growing at an exponential rate and uncountable stacks of resources are available on the web. Semantic based search engines and meta-search engines stimulate resource discovery on digital collections1. During recent years an increasing quantity and variety of digital material has been created or held by libraries, and consequently many standards have been developed to encode different catego-ries of metadata for specific object types. Metadata today is an essential phenomenon for electronic cataloguing, federated searching, and open URLs. Selecting metadata is perceived to be essential for the librarians in pursuing long-term management and preservation of digital objects in digital library. Metadata is also important for digital archivists, database developers, resource authors, web-page designers, aggregators, system designers, as well as seekers of electronic information. In fact, metadata is inevitable for digital resource management and for discovering information from a large distributed environment. Metadata is expected to improve matching by standardizing the structure2 and content of indexing or cataloguing information. The Metadata Encoding and Transmission Standards (METS) were developed to deal with diverse metadata is-sues. It is an XML Schema designed as an overall framework3 within which all the metadata associ-ated with a single digital object can be stored or referred to. It enables effective management of digital objects within the repository; acts as a standard for transferring metadata within repositor-ies, facilitates access and navigation by the researcher, and links the digital object and its meta-data inextricably together.

The problem of haphazard and chaotic development in Allahabad can be traced to the existence of Nazul Lease. The major development of the city under the colonial rule started around 1868, with the inception of the Civil Station, the status of the British inhabitants was further strengthened by the creation of Lease status, the land was basically leased out for a certain specified time period. There were four types of Leases

In case of Allahabad, it is evident that a major thrust catapulting the city to an invincible position was experienced immediately after 1857. These changes in the character of Allahabad along its journey which witnessed the resurgence of the pilgrim town into a front ranking educational and cultural node also saw the shades of capital center and finally its transition into a low profile city which today has lost its vitality and seem to be comparable to a non functioning muffossil town of Uttar Pradesh. The facts and figures representing the key events and a survey of the city enable us to establish a direct relationship between the functions and performance of the city.

The first part of the chapter is based on the inferences from the study on Allahabad covered earlier. The second part deals with testing these facts on ground by conducting interviews with eminent individuals who had been deeply associated with education and cultural status of Allahabad. The third part consists of the final inferences. Some critical conclusions are also borne out reflecting a clearer understanding of the phenomenon of decline of Allahabad.

Soil health

Soil health is defined as the continued capacity of soil to function as a vital living system, by recognizing that it contains biological elements that are keys to ecosystem function within land use-boundaries. These functions are able to sustain biological activity of soil, maintain the quality of air and water as well as promote plant, animal and human health.

The characteristics of a healthy soil depends on the physical, chemical and biological properties of soils which directly or indirectly influence crop production.

Soil quality and soil health are terms that are discussed in agricultural community. Both these terms encompass a complex, dynamic concept, different to define and hard to measure. The term soil quality and soil health are often used interchangeably in the scientific literature, with scientists in general preferring soil quality and producers preferring soil health. Soil health may be considered as the state of soil at a particular time equivalent to the dynamic properties in short term. In contrast, soil quality may be considered for a particular purpose over a longer time scale, equivalent to static soil quality. In a broader way soil quality may refer to both permanent and static soil properties. (Fig. 11.1).

A static soil property relates to natural characteristic of soil (texture) which are derived from pedogenic processes. These properties cannot be easily amended. The dynamic properties are readily related to management practices. The dynamic component is of most important for the growers because it allows the soil to come to its full potential.

1. INTRODUCTION

Fruits and Vegetables are heighly perishable crops and have to be handled carefully after harvest. Postharvest handling of these perishables is essential to prevent the post harvest losses and maintain the quality of the fruits and vegetables. Various treatments (chemical, physical and biological agents) have been standardised and used for retaining the storage quality of different horticultural commodities. All these aspects have been discussed in this chapter.

1. INTRODUCTION

In the changing global scenario, food nutrition, health care and livelihood security are the matter of great concern to human, social and economic development. Fruits and vegetables is one of the most important and fast growing sub-sectors as they form an indispensable part of healthy diet. The current trend shows that dietary habits are changing with increasing income, from cereal based diet to nutritious diet. Resultantly, there is a growing demand for horticultural produce.

World production of vegetables amounts to 1169.45 million tonnes, while that of fruits is 689.39 million tonnes (NHB, 2017). India is the second major producer of fruits and vegetables in the world and ranks next to China. India produces 92.85 million tonnes of fruits from an area of 6.5 million hectares and 175.00 millions tonns of vegetables from an area of 9.2 million hectares annually. The productivity of vegetables in India is 17.6 tonnes per hectare. Potato (28.9%), tomato (11.3%), onion (10.3%) and brinjal (8.1%) are the 4 major vegetables contributing 58.6% of total vegetable production in our country. Other important vegetables are cabbage (5.4%), cauliflower (4.6%), okra (3.9%) and peas (2.4%)

1. INTRODUCTION

Juices and pulps are produced from a wide variety of fruits and vegetables around the world, while some medicinal plants and herbs are also used for preparation of extract of beneficial bioactive compounds. These juices and extracts contain very high proportions (upto 75-90%) of water. Due to their seasonal nature, these products can not be produced round the year in various parts of the world. Preservation, storage, transportation and marketing of single strength juices, pulps and extracts is not at all economical due to the presence of large quantities of water. Under these circumstances, the technology of concentration offers many advantages.

In chemistry, concentration, as a state, may be defined as “the abundance of a constituent divided by the total volume of a mixture” and can be mathematically explained in four types i.e. mass concentration, volume concentration, molar concentration and number concentration. Generally, the term concentration can be applied to any mixture (solid or liquid) but most frequently it refers to the presence of solutes in solvents. Mass concentration is defined as mass/volume (m/V) of mixture and represented in kg/m³, volume concentration as volume of a constituent divided by the volume of all constituents of the mixture (v/V) and represented in m³/m³, molar concentration as moles of a constituent divided by the volume of all constituents of the mixture (n/V) and represented in mol/m³, while, number concentration is defined as the number of entities of a constituent in a mixture divided by the volume of the mixture (N/V) represented in 1/m³.

In food technology or fruit juice industry in particular, concentration refers to a process of separation of water (or any other solvent) from the solids of the pulp, juice, extract by making use of any of the three basic methods i.e. evaporation, freezing and membrane technology. Pulps, juices and extracts are the basic material used for preparation of various types of processed products. But due to their bulk and presence of large quantities of water they are difficult to store and transport. Concentration of juices, not only provides microbial stability, but also reduces the costs of packaging, transportation and storage by reducing the bulk of the material. Concentrated juice, contains far less water than normal, or “not-from-concentrate” forms of juice.

1. INTRODUCTION

Food additives have been used for centuries in food processing practices such as smoking and salting of meat. Prior to the advent of refrigeration, food grown in the summer had to be preserved for the winter. Salt, sugar, and vinegar were commonly used preservatives. Additives serve many roles and their common uses includes maintaining product consistency and palatability, providing leavening or controlling pH, enhancing flavour and imparting colour. A food additive can be defined in many ways. The Codex Alimentarius Commission, which develops international regulatory guidelines for food additives, provides the following definition of a food additive:

"Any substance not normally consumed as a food by itself, and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food results, or may reasonably be expected to result, (directly or indirectly), in it or its by-products becoming a component of or otherwise affecting the characteristics of such food. The term does not include contaminants or substances added to food for maintaining or improving nutritional qualities".

F.A.O and W.H.O in 1956 defines food additives as non-nutritive substances added intentionally to food, generally in small quantities, to improve its appearance, flavour, or storage properties. The definition did not include vitamins and minerals. Food Safety and Standard Authority of India (FASSI) in 2011 defines food additives “as any substances which is added to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation or treatment of such food and affects the characteristics of such food, but does” not include contaminats or any substance(s) added to the food maintaining or improving the nutritional values. Food additives are those added intentionally to foods and are not naturally a part of a food but can be a part of food unintentionally.

1. INTRODUCTION

Enzymes are proteins with highly specialized catalytic functions responsible for many essential biochemical reactions in microorganisms, plants, animals and human beings. Enzymes play an important role in many aspects of life since the dawn of civilization that have used enzymes for thousands of years without understanding what they were or how they work. Food processing through the use of biological agents/enzymes is historically a well-established approach. The earliest applications go back to 6000 BC or earlier, with the brewing of beer, bread baking, cheese and wine making. Whereas the first purposeful microbial oxidation dates back 2000 BC, with vinegar production. In the late 19^thcentury, Christian Hansen reported the use of rennet for cheese making and production of bacterial amylases was started at Takamine (latter became part of Genencor). Pectinases have been used for juice clarification in the 1930s and during World War II, invertase was also employed the production of invert sugar syrup in a process that pioneered the use of immobilized enzymes in the sugar industry. Still, the large-scale application of enzymes could only be really established in the 1960s, when the traditional acid hydrolysis of starch was replaced by an approach based in the use of amylases and amyloglucosidases (glucoamylases) and glucose (xylose) isomerase. From then onward, the trend for the design and implementation of processes and production of products by the use of enzymes has steadily increased.

Food and beverages and household care industries represent the largest application areas of enzymes, followed by animal feed, biofuels, textile and other technical industries. Recently, several new developments have taken place in the application of enzymes in fruit and vegetable processing. Fruits and vegetables are consumed as fresh or processed into different type of products. Commercial enzyme preparations are used as processing aids in fruit and vegetable processing to improve the process efficiency and product quality, because enzymes show activity on specific substrates under mild processing conditions. Therefore, there has been a striking growth in the enzyme market for applications in the fruit and vegetable industry.

1. INTRODUCTION

Packaging waste forms a significant part of solid waste and has caused increasing environmental concerns, resulting in strengthening of various regulations aimed at reducing the amounts generated. A wide range of oil-based polymers is currently used for packaging of various products by different industries including the food industry. These are virtually non-biodegradable and some are difficult to recycle or re-use as they are complex composites having varying levels of contaminants and pose serious health concerns. In the recent years, the use of bio-based and biodegradable products as packaging material has generated a lot of interest amongst researchers as they bring out a significant contribution to sustainable development with a wider range of disposal options.

Bioplastics are polymers that are capable of undergoing decomposition into CO₂, H₂O and inorganic compounds or biomass through predominantly the enzymatic action of microorganisms. Some of these polymers can also be compostable, which leads to their decomposition in a compost site at a rate consistent with known compostable materials. The market for these environmentally friendly materials is expanding rapidly, at the rate of 10–20 per cent per year. The global market for biodegradable polymers exceeds 114 million pounds and is expected to rise at an average annual growth rate of 12.6 per cent to 206 million pounds by 2020.

Bio-based packaging materials are mostly used to pack short shelf-life products, like fresh fruits and vegetables, and long shelf-life products, like pasta and chips, which do not require very high oxygen and/or water barrier properties. However, the inventory of films shows a wide variety in properties, which could make them applicable as a packaging material for other food products with stricter conditions, like MAP packaging. One of the challenges faced by the food packaging industry in its efforts to produce bio-based primary packaging, is to match the durability of the packaging with product shelf-life. The bio-based material offers great potential for the packaging industry. However, it is important to realize that a thorough evaluation of the functional properties of a bio-based material is essential before it can be used as an alternative for the traditional film materials.

1. INTRODUCTION

Sensory science is the fundamental physiological and psychological underpinnings of sensory evaluation and includes our basic understanding of the mechanisms of taste and odour, kinesthetic and the various techniques of scaling and statistical analysis, whereas, sensory evaluation could unfold the application of this knowledge and the development of specific methods for the evaluation of the discriminative, descriptive and affective nature of products, in a problem-solving situation. When the Quantitative Descriptive Analysis (QDA) methodology was first described, it represented a decade of experimentation and study of the issue that were perceived at the time to be the impediments in solving “the problem of flavour characterization” Further, new developments and knowledge about sensory evaluation were beginning to have a positive effect on its acceptance by the food industry, but much more needed in be done if it is to contribute in a meaningful way. Today, it is indisputable that flavour is an important attribute affecting consumer acceptance of food and it is taste plus odour. The perception of taste is merely the detection of non-volatile tastants by the tongue while in other words, the perception of odour is the detection of odoriferous volatile aroma compounds by the olfactory nerves ending in the nose. The combination of all the possible flavour stimuli that could be encountered is as vast as the galaxy.

3.1. What is the International Plant Protection Convention (IPPC)

The International Plant Protection Convention (IPPC) is a 1951 multilateral treaty deposited with the Food and Agriculture Organization of the United Nations (FAO) that aims to secure coordinated, effective action to prevent and to control the introduction and spread of pests of plants and plant products. The Convention extends beyond the protection of cultivated plants to the protection of natural flora and plant products. It also takes into consideration both direct and indirect damage by pests including weeds.

The IPPC as an intergovernmental treaty signed by over 180 countries, aiming to protecting the world’s plant resources from the spread and introduction of pests, and promoting safe trade. The Convention introduced International Standards for Phytosanitary Measures (ISPMs) as its main tool to achieve its goals, making it the sole global standard setting organization for plant health.

The IPPC is one of the “Three Sisters” recognized by the World Trade Organization’s (WTO) Sanitary and Phytosanitary Measures (SPS) Agreement, along with the Codex Alimentarius Commission for food safety standards and the World Organization for Animal Health (OIE) for animal health standards.

7.1. BioNET International

7.1.1. What is BioNet International

BioNET-International, is the Global Network for Taxonomy, and is dedicated to creating sustainable mechanisms to assist developing countries to overcome the Taxonomic Impediment by becoming self-reliant in taxonomy i.e. self-reliant in the skills, infrastructure (collections etc.) and technologies needed to discover, identify, name and classify and to understand the relationships of all organisms on this planet.

It is concerned with helping developing countries to recognise and know the organisms that constitute and threaten their biodiversity, not for taxonomy’s own sake, but rather to support national programmes for sustainable agricultural development, and conservation and sustainable use of the environment.

BioNET-International is particularly focused on helping countries implement the various environmental conventions such as the International Plant Protection Convention (IPPC; www.ippc.int) and the Convention on Biological Diversity (CBD; www.biodiv.org), especially its taxonomic capacity building compnent, the Global Taxonomy Initiative (GTI). The subregional networks of BioNET-International have been identified as appropriate structures through which much of the GTI (www.biodiv.org/programmes/cross-cutting/taxonomy/default.asp) can be effectively implemented.

The IPPC Secretariat provides support for the International Plant Protection Convention (IPPC) and coordinates the annual work programme put in place by the Interim Commission on Phytosanitary Measures. The three key activities of the Secretariat are: standard setting, technical assistance and information exchange. To facilitate the information exchange obligations laid out in the IPPC, the Secretariat adapted an existing Web-based environment to allow users to be able to both deposit and retrieve data from various sources. This Web site was named the “International Phytosanitary Portal” (IPP). As the IPP continues to evolve every effort are being made to ensure that specific issues necessary for the management of invasive alien species are addressed.

18.1 Introduction

The genetic variability present in populations of self-pollinated vegetable, spice and ornamental crops is rapidly exhausted by pureline selection. For further improvement, genetic variability must be created. This is generally achieved by hybridization. After the cross has been made, F₁ is grown and seeds set on it are harvested. This makes the seed source for raising F₂ population, and so on. The segregating populations from crosses are handled according to a suitable method. The three basic methods available for this purpose are: (1) pedigree method, (2) bulk method, and (3) backcross method. There are also certain modifications of these methods.

18.2 Pedigree Method

Pedigree method is developed from the pureline system and widely used method of plant breeding for self-pollinated crops. A main difference between pedigree selection and mass selection or pureline selection is that hybridization is used to create variability for the base population in case of the former, whereas in mass and pureline selections variability is naturally present in the base populations. The pedigree method was first described by H.H. Lowe (1927). This method predominated the crop improvement programme throughout the world until 1980s. Pedigree method is common in horticultural crops, especially where readily identifiable qualitative traits are involved. Vegetable crops in which pedigree system is used include tomato, cucumber, pepper, pea, lettuce, snap and field beans, all self-pollinated crops. In general, selection is done on F₂ plants. Yield is important in many horticultural plants, but quality is equally or even more important. Quality may be associated with identifiable traits, making the pedigree system ideal for self-pollinated vegetable crops.

1. The Invisible Gender

India, as is always said, is primarily an agrarian economy. Despite the forward leaps taken by our society in the different novel and pioneering areas of development, agriculture remains the force that supports rural India. According to the economic survey of 2020-21, the contribution of agriculture to the country’s GDP has increased from 17.8% in 2019-20 to 19.9% in 2020-21. It is a sector that provides almost half of all the employment opportunities available in the world. The rural agricultural workforce all over the world comprises 37 per cent women and in low-income countries, it is as high as 48 per cent. Women also represent close to 50 per cent of the world’s 600 million small-scale livestock managers and about half of the labor force in small-scale fisheries. They also have a highly significant presence in the post-harvest, processing, and small scale value addition sectors also. However, these numbers are pessimistic estimations as the women’s contributions to agriculture are often unpaid labor and therefore their contributions are not fully captured (FAO, 2020).

They also have a highly significant presence in the post-harvest, processing, and small-scale value addition sectors also.According to the latest reports from Oxfarm Research, the agriculture sector employs 80% of all economically active women in India, which comprise 48% of the self-employed farmers, and 33% of the agriculture labor force.Barring few states like Punjab, Kerala, and West Bengal, most of the women in rural India are engaged in agriculture. It is estimated that 85% of the rural women in India work in agriculture yet own only 13% of the land. The modeled estimates of the International Labour Organization (ILO) shows a drop in females employed in agriculture from 74.38% in 2000 to 54.59% in 2019.However, under the cultural backdrop of Indian society, a significant number of women still exist as “invisible contributors.

1. Introduction

The gender gap in agriculture is perceived worldwide. It signifies that farm women have less access to resources, finance, capital and advisory services compared to men (FAO, 2011a). Further, women own only 1 per cent of the world’s property in spite they dominate in world food production (50 to 80 per cent) and they own less than 10 per cent of land globally (Huyer et al., 2015). But, in a healthy society, both men and women should enjoy the equal right, opportunity, accessibility and also should shoulder the equal responsibility in family building, society building or nation building. But till date, the equal status and opportunities of men and women has remained a desired goal. It happens so, as the livelihood needs of men and women are different due to their different roles, responsibilities, accessibility to resources and cultural norms. However, of late the researchers and policy makers have realized the importance of gender equality for national development and it has been one of the avowed targets in Sustainable Development Goals (SDG) for 2030. This has led to the recognition and conceptualization of the concept of ‘gender analysis’ in development research. Gender analysis frameworks provide a step-by-step methodology for conducting gender analysis (Ochola et al., 2010). Gender analysis is relevant to education, although the frameworks used for development projects must be adapted to meet the needs of educational projects (Leach, 2003).

The chapter discusses the concept of Gender Analysis along with the tools and frameworks available in undertaking gender analysis. Each method is discussed in detail covering the context of use, merits and limitations. The data collection formats are also discussed.