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Jackfruit (Artocarpus heterophyllus Lam) is a multi-purpose tree species that provides food, timber, fuel, fodder and medicinal and industrial products. It is one of the species that has been brought into wider cultivation through a farmer-driven domestication process because its products meet the household needs of families with limited land, which require wood and animal feed to ensure family food security. Despite such vast potential and usefulness, jackfruit remains an underutilized fruit species and deserves to be given the necessary thrust for research and development. There is little progress on the genetic improvement of the species, including study on its reproductive biology, even though it demonstrated substantial use and importance. Therefore, a brief background on the reproductive biology of jackfruit is covered here before dealing with its genetic improvement.

Every aspect of the living organism is the sum total result of the metabolism carried out within its cells and in other organisms. Metabolism is the sum total of the chemical reactions occurring in the cell or organism. Metabolism is of two kinds:

1. Anabolism- It is also known as constructive metabolism as it involves synthesis of complex substances from the simpler ones, which are required for growth, maintenance and storage in the organism. Example: Formation of starch from glucose.
2. Catabolism- It is also known as destructive metabolism as it involves breaking of the complex substances into simpler ones, leading to release of the energy required for performing various activities of living beings. Example: Respiration.

Metabolite is the end product or the intermediate product of a biological pathway. Metabolite can be classified into two types mainly:

The mass of a body is usually defined as the material content of the body whereas the weight of the body is defined as the force with which the body is attracted towards the earth due to gravity. Therefore, the weight of a body is the product of its mass and acceleration due to gravity. The air in the atmosphere, which is a mixture of several gases has certain mass and although not very dense, will acquire some weight due to gravitational force of attraction when the entire column of the atmosphere from the ground level to the top of it is considered. Pressure is defined as the force for unit area. Therefore, the atmospheric pressure is defined as the force exerted by an air column of units area of cross section extending from earth’s surface to the top of atmosphere. As we go up in the atmosphere the height of the air column decreases, the air also become rarer and the atmospheric pressure decreases with increase in height.

The history of digestion experiments dates back to the mid-19th century when the first true trials were carried out at the Weende Experiment Station in Germany. In 1858, researchers Henneberg and Stohmann began their experiments and published their findings in 1860, which condemned Thaer’s hay equivalents and gave results of their experiments. These trials coincided with the chemical analysis of feedstuffs at the Weende station. Even before 1860, studies on nutrient losses in feces had been conducted to calculate TDN (total digestible nutrients). Over time, numerous publications have recorded the results of digestion experiments, with Schneider and Flatt (1975) documenting more than 3000 studies. In India, over 430 digestion trials have been conducted with Indian feeds and fodders at various research stations, as published by ICAR. The wealth of information gathered from these experiments has greatly advanced our understanding of digestion processes and has enabled improvements in animal nutrition practices.
Digestibility
Nutrients in feed are not fully utilized by livestock, with a significant portion being excreted in feces due to incomplete digestion in the digestive tract. Digestibility can be defined as the proportion of nutrients that are absorbed by the animal’s body and not excreted. It is essential for the animal’s growth, reproduction, and overall metabolism. Animals fed highly digestible feed show improved growth and reproductive performance, leading to increased market availability.
The formula for calculating digestibility is simply the difference between nutrients in the nutrient consumed and nutrients found in faeces.
Digestibility = Nutrients in forage – Nutrient in faeces

Introduction Organizational structure and management represent fundamental dimensions of community mobilization that determine how collective efforts are organized, coordinated, and sustained over time while building institutional capacity for effective action and long-term development success. The design and implementation of appropriate organizational arrangements significantly influence the ability of community groups and development organizations to achieve their goals while maintaining community ownership, democratic participation, and adaptive capacity that can respond to changing circumstances and emerging opportunities. The complexity of contemporary community challenges requires sophisticated organizational approaches that can coordinate diverse activities and stakeholders while maintaining flexibility and responsiveness to local conditions and community preferences. Effective

ABSTRACT
 
The term rural development also represents improvement in quality of life of rural people in villages. As per Chambers (1983) “Rural Development is a strategy to enable a specific group of people, poor rural women and men, to gain for themselves and their children more of what they want and need.”  ICT is an integral part of development strategies of both developing and developed countries. It has great potential to bring in the desired social transformations by enhancing access to people, services, information and other technologies (Dutton et al., 2004). ICT applications can enhance poor people’s opportunities by improving their access to markets, health and education. Furthermore, ICT can empower the poor by expanding the use of government services and reduce risks by widening access to micro finance (Cecchini and Scott, 2003). The uses of ICT for development are actively promoted for economic development, job-creation, rural development and poverty-alleviation. The term ‘ICTs’ can be interpreted as including a wide range of media, ‘new ICTs’ is used to denote “the use of computers and communication systems between computers” (CTA 1999:4).

Introduction

Public concern over use of antibiotics in livestock production has increased in recent years because of their possible contribution to emergence of antibiotic resistant bacteria, and their transmission from livestock to humans. Accordingly, ruminant microbiologists and nutritionists have been exploring alternative methods of favorably altering ruminal metabolism to improve feed efficiency and animal productivity. Plant extracts contain secondary metabolites, such as essential oils (EO) that have antimicrobial properties that make them potential alternatives to antibiotics to manipulate microbial activity in the rumen. Essential oils are naturally occurring volatile components responsible for giving plants and spices their characteristic essence and color. Over the last few years, a number of studies have examined effects of EO, and their active components, on rumen microbial fermentation. However, many of these studies are laboratory based (i.e., in vitro) and of a short-term nature. Nevertheless, results from in vitro batch culture studies provide evidence that EO and their components have the potential to improve N and/or energy utilization in ruminants. Effects of EO on ruminal N metabolism is more likely mediated by their impact on hyper-ammonia producing (HAP) bacteria resulting in reduced deamination of amino acids (AA) and production of ammonia N.

Introduction

Fruits are important sources of vitamins, carbohydrates, fiber and sugar. A large variety of fruits are grown in India, of which mango, banana, citrus, guava, grape, pineapple and apple are the major ones. In India, grapes occupies fifth position amongst fruit crops with a production of 16.77 million tonnes from an area of 0.64 million ha (FAO, 2009). The total grape export from India during the year 2007-08 was 96,723 tonnes worth Rs 317.84 crores. (APEDA, 2009). Grape is an excellent source of many nutrients and phytochemicals, able to contribute to a healthy diet. Grapefruit is a good source of vitamin C and pectin fiber. The major varieties of grapes grown in India are Thomson seedless, Sonaka, Anab-e-Shahi, Perlette, Banglore blue, Pusa seedless, Beauty seedless etc. (NRCG, 2009). Red grapes are grown in large quantities, especially for wine and juice production. Grapes are used for making jam, juice, jelly, vinegar, wine, grape seed extracts, raisins, grape seed oil and some kinds of candy.

Indian arid zone is one of the largest sub-tropical deserts of the world, of which 20 % is arid and the remaining semi-arid with varied habitats. The hot arid region is spread over 31.7 million ha mainly in Rajasthan (19.6 m ha), Gujarat (6.22 m ha), Andhra Pradesh, Punjab and Haryana. Rajasthan is the largest state in the country covering approximately 34.2 m ha geographical area out of which 27.1 m ha (79.08 % of total area) is laying in arid and semi-arid climate, spread over 21 out of 32 districts. Western part of Rajasthan is under hot arid climate (Thar Desert) and it extends from 24^º 37’ to 30^º 10’ N latitude and 690 29’ to 76^º 05’ E longitude. Barmer, Bikaner, Churu, Ganganagar, Hanumangarh, Jaisalmer, Jalore, Jhunjhunnu, Jodhpur, Nagour, Pali and Sikar districts of Western Rajasthan account for 63.4 % area of  hot arid realm of India. Apart from these, about 10 % area each of Sirohi, Ajmer and Jaipur districts are also in arid region. Punjab and Haryana bound it in North and Gujarat in South. The Aravali hill ranges provide a natural boundary with semi-arid Eastern Rajasthan. In the West, it has a long international boundary with Pakistan.

Now-a-days, a watershed management or watershed development has been fully recognized as a unit for over all development of rainfed areas (Gupta, 2006a and b). Hydrological problems such as excessive runoff, large scale soil erosion, inadequate or faulty drainage and occurrence of droughts are the most significant problems in almost all the rainfed areas. These problems, however, can be alleviated through running watershed based development programmes that recognize the natural topography and water movement patterns of the land.

Starch is the most abundant polysaccharide carbohydrate reserve which is available in different parts of plants such as roots, stem, leaves, seeds, flowers, and fruits. It is considered an excellent source of energy and plants utilizes carbon from it for their metabolic activities (Smith, 2001). It is composed of glucose units linked together by glycosidic bonds to form amylose and amylopectin polymeric chains (Abbas et al., 2010).

Fish as a cheap source of protein, bioavailable minerals, vitamins and essential fatty acids, ensures global nutritional security. India witnessed around 14-fold increment in fish production from 0.7 million tonnes in 1950’s to 10.43 million tonnes in 2014-15. With a contribution of 5.05% to world’s capture production and 6.6% of total aquaculture fish production, India emerged as one among the most progressive fish producing countries in the world. Fisheries as a major agricultural sector, constitutes 0.92% of total GDP and 5.58% of total agricultural GDP of India. With the global fish export value of 148,147 million USD, India ranked seventh position among the top fish exporters of the world. The sector is crucial in securing food supply, job opportunities, nutritional needs and earning foreign exchange for the country, cataloguing it as a sunrise sector of Indian economy.

Technological developments in harvest sector

Introduction of new materials for fishing gears, mechanization of fishing crafts and modern electronic technologies for navigation and fish location, paved way for the significant increase in fish production in India over the years. ICAR-CIFT, Cochin has been involved in the design and optimization of a range of crafts and gears since its inception, which gave a major fillip to the harvest sector of Indian fisheries. Considering the plateauing/decline in catches perceptible since last two decades, ICAR-CIFT has shifted its focus from increasing production to responsible harvest of resources. As a result a large number of technologies for sustainable harvest and green technologies with reduced emissions were developed.

Palatable: Having a good or at least a tolerable flavour. Some plants, although not poisonous, simply do not taste good and animals avoid them, for example, the leaves of Prosopis juliflora. Others are so highly palatable that establishing the tree can become difficult, for example, Leucaena leucocephala. Hence ‘palatability’. See also Digestibility.

Palm: Member of the aracaceae (previously palmae) family, containing over 200 genera and more than 2700 species, many of them economically important for food, fibre, canes, waxes, wood, thatch, and so forth. Typical agroforestry tree.

Fermentation plays a major role in our diet and give the basic foods like bread, yoghurt, wine and cereal and legume based traditional fermented foods. The development of fermented food products can be considered as one of the greatest achievements of human civilization and goes back thousands of years. It arose from the necessity to conserve foods, to make them more digestible and also more enjoyable. During the centuries, man learned by trial and error to conduct the fermentation processes by changing physical and chemical parameters in the basic food ingredients. It took much longer, however, to discover the cause of fermentation processes: only towards the end of the 19th century it was demonstrated, that baker’s yeast is the cause of alcoholic fermentation. Through the development of the technique of "pure microbial culture", the basis for a controlled use of microbes in food industry was established.

The unique feature of fermented foods is the vital role of microorganisms that bring about essential bio-trasformations of the substrates during fermentation contributing number of desirable properties such as improved product shelf life, enriched diet with improved flavor and texture, increased safety, enriched nutritional supplement and probiotic functions. Fermentation is a chemical reaction carried out by many types of microorganisms to obtain energy. Fermentation is a process for production of a product by means of mass culture of microorganisms. In fermentation, microorganisms breakdown complex organic compounds into simpler substances. Although chemical changes and microbial growth usually mean food spoilage, in some cases fermentation is desirable and microorganisms are actually added to foods. For example, in the production of beer, wine, and other alcoholic beverages, yeasts convert sugar into ethyl alcohol and carbon dioxide. In the making of yogurt and cheese, lactic acid bacteria convert lactose, a sugar found in milk, to lactic acid. Alcohol, acids, and other compounds produced in fermentation act as preservatives, inhibiting further microbial growth. In addition to its use with alcoholic beverages, cheese, and yoghurt, fermentation is used to produce yeast bread, soy sauce, cucumber pickles, sauerkraut, and other traditional fermented food products. The variation in agroclimatic conditions prevailing in India and diverse form of dietary culture of various ethnical groups produced traditional fermented foods such as idli, dosa (rice-legume based), vada, papad, wari, balle (legume based), bhatura, jelabi, nan (wheat based), paneer, shrikhand (milk based).

Introduction

Rice (Oryza sativa), the staple food of more than half of the population of the world, is an important target to provide food security and livelihoods for millions. As a major producer and exporter of rice in the world, India reportedly produces around 152.60 MT tonnes of rice per year. When cereal crops are harvested, it is estimated that half of the process ends with agricultural waste or crop residue as straw. It is a non-edible product, often left in the field after harvesting. Traditionally, paddy straw was seen as a versatile by-product of rice cultivation because it was used in many ways including fodder for livestock and as a building material. However, the increase in productivity and area under cultivation of rice has led to a huge production of rice straw. Moreover, mechanization decreased the animal dependency and hence the feed requirement. So the most effective way of disposing of the residue is seen as burning of biomass in the paddy field. It is important to mention that open field burning is a widely practiced method all over the world however its intensity varies. For instance (National Conference, 2017) estimated that less than a quarter of rice straw is probably burnt in India compared to around half in Thailand whereas the entire residue is burnt in the Philippines. Taking farmers view into account, burning is not only a cost-effective method but it acts as an effective pest control procedure Shukla et al (2005). The short term effects of burning seems more desirable than those from soil incorporation due to the immobilization of inorganic nitrogen which occurs in the latter and can adversely affect productivity in the short term (Singh and Singh, 2001). Also, it helps to reduce diseases that may occur due to reinjection from inoculums in the straw biomass Haysa et al. (2005).The burning of rice crop residue causes atmospheric pollution by emitting trace gases which forms ‘Black Cloud’ adversely affects human health as well as environment. The air pollutants are also a hazard to people’s health particularly to those within local proximity to paddy areas. It is clear from Table 1 that crop residue is a good source of nutrients and important component for the stability of agricultural ecosystems. About 40% of the N, 30-35% of the P, 80-85% of the K and 40-50% of the S absorbed by rice remain in the vegetative parts at maturity.

Concept of Education

Education is derived from the Latin terms Educare (Educere) and Educatum. The word “educare” means to train, nourish, or shape. “Educere” means “to lead froth, to pull out.” The Latin term “Educatum” refers to the act of teaching. “Shiksha” and “Vidya” are two significant Sanskrit words that stand out as equivalents of English education. Shiksha is a word derived from “Shah,” which means “to control or discipline.” The term “Vidhya” is derived from the word “Vidh,” which means “knowledge.” During the ancient schooling period, the most essential aspects of human personality were discipline and knowledge.

Introduction

The definition of the teaching-learning process, also known as the education process, is a methodical, planned sequence of events that both the teacher and the student follow in order to accomplish the goals of teaching and learning. In primary education, values education is taught through games. Extension services are vital to the global rural and agricultural communities because they spread knowledge, offer useful skills, and encourage sustainable practices. The teaching and learning process, a dynamic exchange between extension agents and community members with the goal of enabling people to better their lives and livelihoods, is at the centre of these extension efforts.

In irrigated agriculture, water is the most important and precious input among all the inputs required for the biological activities of the plant. It is also a key input not only for ensuring food security but also for sustainable socio economic development. Water plays a crucial role in enhancing agricultural production and provides food security. On a global scale, 97.5% of water resources are salty ocean water, with only only 2.5% being fresh water. The bulk of the latter occurs in the polar ice and glaciers, as well as deep aquifers, some in water bodies like rivers and lakes, and in soil moisture. On the whole, less than 1% of the world’s fresh water resources are available for human use. The world’s average annual precipitation of about 1100 mm, marked by wide variation in water availability, is creating a great divide in regions, resulting in plenty of regimes and scare/acute shortage regions.

In India, the average annual precipitation, including snowfall, is 4000 billion cubic meter (bcm), of which water availability in the river systems is estimated at 1869 bcm, and out of which only 1122 bcm can be used. About 690 bcm is surface water and 432 bcm is ground water. As compared to the world’s average annual rainfall of 1100 mm, India receives 1170 mm, which is highly erratic and uncertain in both time and space. Thus, in India, very limited fresh water is available for use because of competitive and conflicting demand from the agriculture, industry, power, and domestic sectors, which is expected to increase from 10.7% in 1990 to 22.5% in 2025. While that of agriculture will decrease from 89.3% in 1990 to 77.6% in 2025. The projected requirement of water for use by the different sectors shows an increase in energy and industry as compared to the domestic and irrigation sectors by 2025, indicating a growing scarcity of water availability in the future.

Abstract
The growing global population has intensified farming practices, increasing the use of fossil fuels and agrochemicals. With limited land and the need to enhance food production, balancing environmental impact, especially carbon footprints, is crucial. Climate-smart mitigation options, with a prime emphasis on crop diversification, can help agriculture adapt to anomalous weather patterns and build resilience. Legumes offer a sustainable solution by reducing greenhouse gas emissions, as they produce 5-7 times less gases per unit area compared to other crops. They aid in carbon sequestration, with soil carbon estimates of 7.21 g kg-1 of dry matter, and save fossil energy by decreasing nitrogen fertilizer use, reducing CO2 emissions by 277 kg ha-1 per year. Legumes play a key role in low-emission farming systems due to their ability to fix atmospheric nitrogen, reducing dependence on energy-intensive synthetic fertilizers. They improve soil health, enhance soil structure, and support carbon sequestration. Integrating legumes into crop rotations reduces the need for chemical pesticides and fertilizers. Additionally, legumes can be used in food, feed, and biofuels, lowering reliance on more carbon-intensive resources. Embracing legumes in farming systems promotes sustainability improves soil health, and considerably reduces the overall environmentalimpact of agriculture.
Keywords: Carbon Footprint, Greenhouse Gas Emissions, Legumes Sustainability

The numerical based on simple mathematics like divide, multiply, sum, deduction, under root, percentage etc are given below to sharpen the inherent ability of the students. This simplication is a very good exercise to aqcquaint the students about basic mathmetics so that they can solve tough questions quickly. Therefore some tips are given below for solving the questions.