eChapters

Participatory water management, principles of sustainable farming and crop water productivity and strategic water management practices
Participatory irrigation management
Farmers’ participation in management of water resources is one of the prime requirements to improve the irrigation efficiency and enhance food production to meet the future requirement. The objectives participatory irrigation management (PIM) are to achieve equity in water distribution, make best use of rain, surface and ground water conjunctively, develop community responsibility to collect water charges and create a sense of ownership of water resources and the irrigation system among the users so as to promote economy in water use and preservation of system, improve service deliveries through better operation and maintenance and achieve optimum utilization of available resources.
Participation of farmers in the realm or irrigation water management implies an active role of beneficiaries in all the facets of irrigation water management and its attendant linkages with the main system of management in agricultural/agronomic activities. This role is very different from the traditional passive role of farmers to look to the department for irrigation, for water supply and its distribution. The timing of farmers’ involvement is crucial. Farmers’ participation is most effective, when it takes place from initial stages of project planning, including the stage of project formulation. Such involvement forms part of ideal conditions for a partnership between farmers and government. The present theme “more crops per drop” is feasible provided the farmers are encouraged and supported to play an active role in the operation and management of the irrigation system. However, to operationalize this concept, there is a need to involve all the farmers within the command area, so that collective and collaborative action becomes possible.
Importance of Participatory Water Management
The per-capita availability of cultivable land as well as water is going to be stagnated, wherein irrigation is the only key factor leading to increased

Particulate soil organic matter (POM) is one of the important soil organic matter (SOM) pools and matches the characteristics of a slow, decomposable or stabilized SOM pool. The POM fraction is considered as one of the indicators to changes in management and thus has been used in soil quality assessment studies.

The animal bodycan be imagined as a machine, which is gettinginput of desired or available feed given by the farmer and this animal body after processing through various metabolic activities, output of product is given off. Feed is composed of organic nutrients-carbohydrate, fat and protein and after reaching in the animal body, used for constructive work, for example synthesis of body tissues and other associated work. Later, milk or egg is produced as an output. Now putting the same perspective in terms of energy, that is, these organic nutrients of the feed contain chemical energy and after reaching in the animal body, used as mechanical energyin muscles or heat energyin metabolism. The energy in the body would be utilized for the synthesis of body tissues or other productive output, for example, draft work by bullocks. Therefore, energy is primarily required for the maintenance of the body and then, for the productive purposes :

• Growth for all the farm animals

• Milk from cow, buffalo, sheep, goat • Eggs from poultry, duck, turkey

• Wool from sheep

• Meatfromfatteninganimals under the law, for example– mutton, chevon, pork, chicken.

Abstract

The paper deals with the roles played by the NGO’s in the relief and rescue phase of Dec, 2004 tsunami and the effective role played by NCRC -NGO Coordination and Research Centre - in the rehabilitation phase along Tamil Nadu coast by creating successful partnership with government and the public.

Keywords: The Role of NGO’s, Tsunami 2004, Relief and Rehabilitation, NGO Coordination Research Centre.

INTRODUCTION

The scale of the tsunami disaster was unprecedented and the response too was out of the ordinary. Tamil Nadu was the worst affected state in India with Nagapattinam district being the most affected with over 6000 lives lost, about 40,000 houses damaged or destroyed and 1.96 lakh people affected. Relief poured in from both government and non-governmental organizations, including the religious organizations, and the first few days witnessed heartwarming outpourings of help and support.

There were about 400 NGOs and an equal number of volunteers to help in the relief operations which included food, clothing, household utensils and bedding. With such a large scale of external support, mainly from organizations and people from outside Nagapattinam, it was not surprising that chaos and confusion marked the first few days of relief operations still. Based on the experience of some professionals experienced in disaster management, a coordination platform was created called the NGO Coordination Cell. This platform was managed by two NGOs, who had long standing field presence in Nagapattinam, viz., South Indian Federation of Fishermen Societies and SNEHA, with the mandate and support of the District Administration. The main role of this platform was to meet the field based requirements of all the relief camps with the resources and materials available with the NGOs and the Govt. The paper briefly deals with challenges faced by the NGO’s in relief and Rehabilitation of the historical Dec 2004, Tsunami.

Introduction

Goats provide multiple products like chevon, milk, skin, fibre, manure and transport. Pashmina occupies a prime position among animal fibres for its firmness, warmth, durability, lightness, softness and ability to absorb dyes and moisture compared to mohair and/or wool for being free from modulation and crimps. Pashmina is highly valued fibre for manufacturing quality apparels. It has recorded its name in the Guinness Book of World Records for being costliest cloth in the world after trade ban of most precious natural fibre Shahtoosh (King of fibre) of small Tibetan Antelope known as Chiru. In India, two recognized pashmina breeds are Changthangi and Chegu. Changthangi is native to high altitude areas (3700 to 4500m) in Ladakh region of Jammu and Kashmir reared by a pastoralist nomads Changpas whose population is 1,96,000 (LADHC, 2006). The Chegu breed is distributed in cold-arid trans-Himalayan mountain ranges from Himachal Pradesh to Uttaranchal at an altitude of more than 3000 m (Thakur et al., 2006).

Passion fruit, (Passiflora edulis Sims) belongs to the family Passiflora. Within this species, there are two distinct forms, the standard purple, and the yellow, distinguished as P. edulis f. flavicarpa Deg., and differing not only in color but in certain other features. The purple passionfruit is native of southern Brazil. The yellow form was unknown in India until just a few decades ago when it was introduced from Ceylon and proved well adapted to low elevations around Tamil Nadu and Kerala.

Uses

Passionfruit juice can be boiled down to a sirup which is used in making sauce, gelatin desserts, candy, ice cream, sherbet, cake icing, cake filling, meringue or chiffon pie, cold fruit soup, or in cocktails. The seeded pulp is made into jelly or is combined with pineapple or tomato in making jam.

The purple passion fruit (Passiflora edulis) is a native of the rainforest margins in the Amazon region of Brazil. Passion fruit acquired its name from Spanish missionaries who thought that parts of the plant’s flower resembled different religious symbols such as the crown of thorns. Passion fruit grows on a vine in tropical regions. It has a tough, smooth, waxy rind that can be either yellow or purple. The flavour is like a cross between melon and guava. Passion fruits get sweeter as they shrivel. The fruit will quickly turn from green to deep purple (or yellow) when ripe and then fall to the ground within a few days. They can either be picked when they change colour or gathered from the ground each day.

Genus : Passiflora 
Species : edulis Sims.
Family : Passifloraceae
Chromosome No. : 2n = 18

The passion fruit (Passiflora edulis) is another fascinating tropical fruit besides having both dessert and processing qualities, the crop also has a big multi coloured very attractive flower and fruit with district taste  and flavour. Passion fruit is very popular in number of tropical and subtropical countries. Despite having variability at the species level the commercial development has not progressed as desired which is evident from the fact that the available commercial types are highly susceptible to diseases, lack of adaptation to soil and climate extremes, high establishment costs growing management problems  harvesting and market costs have forced the grower to focus on other remunerative crops. Passion fruit is said to be good source of minerals especially calcium, phosphorus and iron, vitamin A, niacin and riboflavin.

Introduction

The thermal performance of a building refers to the process of modeling the energy transfer between a building and its surroundings. For a conditioned building, it estimates the heating and cooling load and hence, the sizing and selection of HVAC equipment can be correctly made. For a non-conditioned building, it calculates temperature variation inside the building over a specified time and helps one to estimate the duration of uncomfortable periods. These quantifications enable one to determine the effectiveness of the design of a building and help in evolving improved designs for realizing energy efficient buildings with comfortable indoor conditions. The lack of proper quantification is one of the reasons why passive solar architecture is not popular among architects. Clients would like to know how much energy might be saved, or the temperature reduced to justify any additional expense or design change. Architects too need to know the relative performance of buildings to choose a suitable alternative. Thus, knowledge of the methods of estimating the performance of buildings is essential to the design of passive solar buildings.

Abstract
The development of aquaculture from its prehistoric beginnings to a highly developed, international sector emphasizes the need for cutting-edge equipment to guarantee sustained production. Passive Integrated Transponder (PIT) tagging is a cornerstone for selective breeding programs, enabling precise monitoring and managing aquatic species. PIT tags, tiny electronic microchips implanted into fish, offer a reliable and durable method for individual identification without affecting species growth or survival. Their versatility extends across various applications, from studying migration and behaviour to monitoring genetic traits critical for breeding. PIT tagging stands out due to its simplicity, cost-effectiveness, and compatibility with various aquatic environments. PIT tags offer a long-term solution with less interference than external tags, which are more likely to be lost or damaged. Technological advancements have refined PIT tagging, allowing its application even in small-bodied fish, thus broadening its utility in ecological and genetic studies. These tags also play a pivotal role in reducing inbreeding in hatcheries by maintaining precise genetic records. Despite the proven benefits, PIT tagging requires careful consideration of fish species, size, and environmental factors to optimize tag retention and ensure minimal stress. Advancements in tagging techniques, such as improved surgical techniques and new equipment for tag implantation further increase the dependability of this technology. Studies confirm that PIT tagging has negligible effects on fish physiology and behaviour, making it an indispensable tool in aquaculture research and management. The aquaculture sector can enhance broodstock quality, guarantee genetic diversity, and tackle climate change issues by incorporating PIT tagging into selective breeding strategies. This technology not only supports the production of high-quality seed stock but also aligns
with sustainable aquaculture practices, ensuring the long-term viability and growth of the industry.
Keywords: Tag retention, Biotelemetry, Tag implanter, Tag position and Broodstock

The modern or climate controlled greenhouse requires massive inputs of energy and cost of claddings to grow crops out of season making them high cost structures. However, growing of certain horticulture crops and their nurseries out of season is happening in a sustainable way, using the heat from the sun and soil too. These are called passive solar greenhouses designed to retain as much warmth as possible. This concept has revolutionized vegetable production in Ladakh, high altitudes and other parts of the country in winter months.

The solar greenhouse is especially successful in China and are contributing mainly in vegetable production. Solar passive greenhouses are designed in different shape size using different local and other materials keeping in view the local climate and terrain. The poly houses mentioned earlier such as, low cost polyhoses, Ladakhi poly house, solar trench, polyench are passive solar green houses. Being the opposite of the climate controlled greenhouse, the passive solar greenhouse is heated all-year round with solar energy alone, even when the outdoor temperature drops below freezing point. The indoor temperature of the structure can be higher than the outdoor temperature. The temperature can be around 25°C (45°F).

Such greenhouses have been experimented by Defence Research and Development Organization through its establishment FRL (Field Research Laboratory) now DIHAR (Defence Institute of High Altitude Research), Leh/ Ladakh since 1962 during November to the end of March, the period during which the outside temperature drops there below freezing. The average temperature in the coldest month is between -15°C and -18°C. Over the several decades of research different and effective designs of such greenhouses have been standardized which are suitable to produce fresh vegetables like most of the leafy vegetables, tomato, cole crops and potato at sub zero temperature.

18.1. Basic for Government Intervention in the Economy

One of the most powerful arguments to justify government intervention in the economy in the economy is the so-called concept of market failure. In a typical free enterprise system where demand and supply forces operate, the efficiency which results only relates to economic welfare. The social cost implications of economic activities tend to be ignored. Governments therefore intervene in the economy with the social welfare objective in mind. One popular way by which governments have intervened in the economy is through ownership of particular industries or outright nationalization of some private enterprises. The advantages usually claimed for such an action are as follows:

Introduction

The ancient agriculture as an each class of advice has been well connected into several subcategories. As such, the advice under centennial sub-category has been divided to a few references, in adjustment with proper specification not to access only the aggregate of the publication. However, the information on past day agriculture to attending for data has been collected from the adapted references. There are several pictures assuming seeds of cereals and legumes and those of a collection of agricultural tools and implements begin in archaeological excavation and office texts. These are mentioned to advance how accurate to accept in aggregate of every fragment of advice and verify it from added sources more than one. The painstaking and thorough going work have revealed the state of agriculture during the period under study and its gradual development through the ages. The recorded findings are no doubt those have not been comparable with present-day agriculture. The awareness of the people engaged in agriculture regarding the types of food-crops to be grown, the animals to be domesticated and reared for agricultural operations as well as sources of food and nutrition, the design and preparation of tools and implements for agricultural operations and machineries for food processing unfolds gradually with experience gathered in course of time. The agriculture in past period wherein the population was predominantly pastoral and agricultural such great strides were noticeable in the pursuit of agricultural sciences with a sound traditional and scientific practice. Therefore, the recognizable endeavor throughout the period gives sufficient reasons to be proud of cultural continuity towards agricultural heritage.

Introduction

Military personnel’s are deployed for operation in adverse climatic conditions like desert, cold (arctic) and high altitude regions. Stressful and challenging living conditions have affected the outcome of many battles, campaigns and wars. Acclimatization to the environmental condition is a very essential stage of deployment. The time for acclimatization is restricted/limited for the effective operation towards the purpose of deployment. The performance of the military personnel in various deployed regions depends on the nutrition provided by the food consumed. The operational rations are designed to provide the essential nutrition to enhance their performance during training and/or operational situations.

Nutrition requirement of military personnel is different from that of the civilians. The nutrition requirement also varies with the kind (sedentary or continuous work) and region (plain, desert or high altitude) of deployment. The environmental stress caused by extreme heat, cold, etc. also influences the nutrient requirement/ intake. The insufficient dietary nutrient intake affects the immune function, pace of recovery from illness and injury and also the physical performance (Tharion et al., 2005).

The operational ration is also designed in such a way that it provides to the military personnel the required nutrition from the build in nutrition reserves during certain operational situations. Considering the vital criteria for nutritional requirement, the menu for the military personnel is designed. The chapter discusses the past, present and future of the army operational ration (AOR) in various countries of the world and the influence of advances in food processing methods in AOR menu.

Pasteurella and Mannheimia species are gram negative small coccobacilli under family Pasteurellaceae. Trevisan (1887) coined the generic name Pasteurella for the first time and it was accepted worldwide. Lignieres (1900) proposed the specific name for each organism according to the species of animal host: Pasteurella aviseptica for fowls; P. suiseptica for pigs; P. boviseptica for bovines; P. oviseptica for ovines and P. leptiseptica for rabbits. Finally, Rosenbuch and Merchant (1939) proposed a single species Pasteurella multocida and it is in use till date. 

      Mannheimia haemolytica was earlier known as Pasteurella haemolytica, but because of variations in cultural, pathological and 16S rRNA sequence, it is placed in separate genus.

Properties of genus

Morphology : P. multocida is a non motile, non spore-forming short rod or coccobacillus, 0.2-0.4 by 0.6-2.5 µm in size. Repeated laboratory subcultures or cultures grown under unfavourable conditions tend to be pleomorphic and longer rods or filamentous forms appear. In tissues, exudates and recently isolated cultures, the organism shows the typical coccobacillary forms. It is a gram-negative organism and, in fresh cultures and animal tissues, gives typical bipolar staining (Fig.1), particularly with Leishman or methylene blue stain.

Pasteurella and Mannheimia species are small (0.2 x 1-2 μm) non-motile, Gramnegative rods or coccobacilli. They are oxidase-positive facultative anaerobes, and most species are catalase-positive. Although non-enriched media will support their growth, these organisms grow best on media supplemented with blood or serum. They usually remain viable for only a few days on culture plates.
Some species, such as Mannheimia haemolytica, Pasteurella trehalosi and P. aerogenes can tolerate the bile salts in MacConkey agar. In smears from infected tissues stained by the Giemsa method, pasteurellae exhibit bipolar staining.
The family Pasteurellaceae comprises five genera, Actinobacillus, Haemophilus, Mannheimia, Pasteurella and Lonepinella. These genera share a number of common features and some organisms have been reclassified within these genera following deoxyribonucleic acid hybridization studies and 16s rRNA sequencing.
The pasteurellae are small (0. 2 μm by up to 2.0 μm), Gram-negative rods or coccobacilli. They are nonmotile,non-sporing, facultatively anaerobic, fermentative(except for P. anatipesrijer), oxidase-positive andcatalase - positive (except for P. caballi). Althoughunenriched media support their growth, they grow beston media supplemented with serum or blood.
Recent Changes in Nomenclature
Previous name Present name
Pasteurella ureae Actinobacillus ureae
Haemophilus avium Pasteurella avium
Pasteurella pneumotropica Pasteurella dogmatis
(Henriksen biotype)

9.1 Introduction
The term “pasteurisation” is derived from the Frenchman Louis Pasteur, who demonstrated that the preservation of wine was enhanced by heating it to a temperature of 122 to 140 °F, which eradicated spoilage organisms. This occurred between 1860 and 1864. The utilisation of this procedure resulted in the development of a new term, “pasteurisation,” which rapidly acquired popularity in the field of technology. Although Louis Pasteur was a pioneer in the discovery of the use of thermal treatment to preserve wine, the process of pasteurising milk was initially attributed to Dr. Soxhlet of Germany in 1886.

9.2 Heat treatment of milk
In the context of market milk, pasteurisation is currently defined as the process of heating each component of milk to a minimum of 63°C for 30 minutes, 72°C for 15 seconds, or any other temperature and duration that achieves the same level of effectiveness. Equipment that has been certified and functions properly is required for this process. The milk is promptly chilled to a temperature of 5°C or lower after the pasteurisation procedure.

1. Introduction

Milk is a source of abundant nutrition has been a vital part of human civilization since prehistoric times. However, because of its perishable nature, it requires immediate processing to improve the shelf life and safe consumption .With the advancement of processing techniques in dairy and food processing, there is a widespread option being utilized to improve the milk shelf life byeither thermal technologies (pasteurization, sterilization, and ultra-high temperature) or nonthermal technologies (high pressure processing, high pressure homogenization, pulse electric field and ultra sonication). Still, pasteurization and sterilization are the two foremost process is used for milk industries. Pasteurization is the thermal inactivation of microorganisms at temperatures below100°C that enhance the safety and quality of milk and milk products and extends the shelf life to an extent. 

Introduction
Patchouli is known as patcholi in Hindi, patche tene in annada, patchapan or patcha in Marathi, patchilla in Malayalam, pacchilai in Tamil. It is a hardy perennial herb well-adjusted against the hot and humid climatic situations. Patchouli is an aromatic herb of immense importance due to presence of essential oil extracted from shade dried leaves. It possessed a powerful sweetness and spicy fragrance. Patchouli has tremendous business potential owning to its unique fragrance properties in the global market. Its oil easily blends with other essential oils giving strong base as fixative properties in preventing evaporation and promoting tenacity. Worldwide, Indonesia is considered as the chief patchouli oil producer.
Origin
Pogostemon cablin Benth. is natural to Philippines but also found growing wild in many countries of South Asian region. The word ‘cablin’ is derived from ‘cabalam’, a local name in the Philippines. Presently, it is not only cultivated on commercial scale in India but also in Indonesia, Singapore, China, Malaysia, Brazil, West Africa, Seychelles, Vietnam and West Indies.