eChapters

Ripe

This word is derived from Saxon word ‘Ripi’, which means gather or reap. This is the condition of maximum edible quality attained by the fruit following harvest. Only fruit which becomes mature before harvest can become ripe.

Ripening

Ripening involves a series of changes occurring during early stages of senescence of fruits in which structure and composition of unripe fruit is so altered that it becomes acceptable to eat. Ripening is a complex physiological process resulting in softening, colouring, sweetening and increases in aroma compounds so that ripening fruits are ready to eat or process. The associated physiological or biochemical changes are increased rate of respiration and ethylene production, loss of chlorophyll and continued expansion of cells and conversion of complex metabolities into simple molecules.

A healthy life is ensured by having access to safe, nutritious and balanced food. World health organisation (WHO) ensures its contribution in developing food safety systems that are sustainable to reduce health risks from farm to consumer. Thus, safe food, its quality and consumer protection are the priorities of this organisation (FAO and WHO, 2021)

This chapter identifies the physical, environmental and psychosocial risk factors that can compromise worker health and performance. Repetitive movements, awkward postures, excessive force, static positions, contact stress, vibration, poor lighting and unsuitable temperatures are examined as common ergonomic hazards. Their consequences include musculoskeletal disorders, fatigue, reduced concentration, stress, absenteeism and chronic disability. The chapter introduces ergonomic risk-assessment methods and tools such as REBA, RULA and the NIOSH Lifting Equation. It also presents a hierarchy of control measures covering engineering redesign, administrative controls, safer work practices and protective equipment. Workplace examples demonstrate how systematic intervention can reduce injuries while improving productivity and employee satisfaction.

Introduction
As the world navigates the complexities of the 21st century, the pivotal role of information technology (IT) in bridging change and fostering sustainable development cannot be overstated. Vision 2047, marking a centenary of India’s independence, represents a forward-looking commitment to leveraging IT as a transformative tool to achieve global connectivity and sustainability. This chapter delves into the contributions of IT in driving this vision, outlines aspirations for a globally connected future, and reflects on the guiding principles of Panch Parivartan as a framework for transformative change.
Role of IT in Bridging Change and Achieving Sustainable Development: Information technology has become the backbone of modern society, enabling rapid innovation, connectivity, and efficiency across all sectors. IT offers solutions addressing critical economic growth challenges, environmental preservation, and social equity.

Introduction

Entrepreneurial and start-up firms share traits but also differ. It takes courage to start a new business, but not always with the latest technology. Founders of new companies, almost always based on new technology, take risks. Both types of firms must overcome limited resources and talent. Both entrepreneurs and start-ups seek to segment and expand markets. Starting a business involves risks, but start-ups face additional risks of innovation. (Rao, 2018).

The project is the very foundation of any business. As a result, the success or failure of a company is primarily determined by the project. In layman’s terms, a project is an idea or plan meant to be carried out. According to the dictionary, a project is a scheme, design, or proposal for something intended or devised to be accomplished. (MANAGE, 2013)

Beginners often wonder where to begin. Some options are obtaining power-water connections, pollution control clearance, approvals of weights and measures/drug control, and registration with sales and income tax departments. But, first, an entrepreneur must set priorities. (IGNOU, 2017).

ABSTRACT

Family farming is the blending of experience, skill, managerial qualities, business strategies and finally economic independence because this type of farming involves the blending of different minds of the family members. There is not any doubt in saying that youth are the of future. This is the time between childhood and adulthood. It is the time when a young individual get out of their dreamy world of childhood and face some of the most complicated realities of the world. Family farming is still facing the problem of urbanization and unemployment. But youth of present scenario are the solution of every problem because skilled youth of rural background can drive future economic growth as they are innovative in bringing and applying new ideas on a large scale. Rural youth are enthusiastic and they can act as good leaders as their orientation is scientific. Youth support family farming as well as perform gender specific activities. They are said to be the key to sustainable and innovative development. Investment in rural youth is the key to country‘s progress and boost economic opportunities. Rural youth of today want that their capabilities should be utilized for producing food and for conserving productive resources in rural environment. Their mental skills make them different from others so Govt. should adopt such policies that mark the correct value of their skill. This research paper emphasizes the role of rural youth in agriculture and family farming and what are their aspirations from this sector.

ABSTRACT

Agriculture is an important sector of Indian economy that contributes about 17% to the total GDP and provides employment to over 60% of the population. But, the villages are becoming poorer and poorer and only older generations are left there to do the agricultural operations. During the past two years, cost of food items like grains, pulses, oil and vegetables are increasing, month after month. Family farming is the best approach to produce agricultural products economically, utilizing locally available resources and crop residues and manpower very efficiently and sustainably. Family farming is a way of life” - there are unique advantages - the security of access and control over resources, meeting multiple needs of the family – food and income, the relationships with nature, the bonding with the past, present and future; ensuring freedom from external exploitation as well as freedom to do your own way. Family farms as multipurpose enterprises have been serving as buffers in times of disasters, as glue of social bonding, often functioning as a ’value web’ between farming families and communities. The United Nations defines youth as young men and women from age 15 to 24. The present situation of rural youth in developing countries can generally be characterized by illiteracy, lack of educational and training opportunities, unemployment, under-employment and the flight of large numbers of rural youth to the cities. There are serious challenges too – stifling and non supportive policy environment, lack of extension system to handle the farmer’s distinct needs and capacities, and lastly ‘converting’ family farms to be ‘business like’ models. However, successful pilots can become big impact programmes, for instance, as in Andhra Pradesh, through NGO-GO collaboration. Hence, rural youth need to be prepared in: (a) improving their capabilities to produce food and to conserve productive resources in the rural environment, (b) improving skills and abilities in undertaking income-generating activities in rural areas, (c) relieving population pressure and improving nutrition and the well-being of farming families and (d) developing leadership and the ability to work well with others in group and community situations.

Calcium, anti-oxidants and certain enzymes are reported to play vital role in extending the shelf-life of harvested produce of many horticultural crops especially fruits. They help in maintenance of cell wall structure. Being an important constituent of cell wall, in the form of calcium pectate, it helps in maintenance of cell wall structure. Antioxidants are highly beneficial in extending the shelf-life of fruits besides maintaining the quality. Similarly, some enzymes play a key role in preserving the fruit quality and prolonging its market life. As some fruits are catergorized under ‘Low volume high value fruits’, it is essential to extend their shel-flife for reducing the post-harvest losses of fruits and also to reap better remuneration. Thus, it becomes indispensable to review the role of Ca, anti-oxidants and enzymes which are beneficial in keeping the harvested produce afresh for a relatively longer period.

Abstract

Research has demonstrated that nutrition plays a crucial role in the prevention of chronic diseases as most of them can be related to diet. Functional food enters the concept of considering food not only necessary for living but also as a source of mental and physical well-being contributing to the prevention and reduction of risk factors for several diseases or enhancing certain physiological functions. One of the most clear objectives of the study of functional foods is to identify and validate biological markers in order to understand the interaction mechanisms between the food component and a body function. Epidemiologic and laboratory data from previous studies suggests that diets rich in fruits and vegetables are associated with a reduced risk of various types of cancers. The reduction in cancer risk may be attributed to the abundance of a family of specific compounds referred to as anthocyanins, which are found in various berries. Anthocyanins are water soluble pigments responsible for the blue, purple, and red color in many plant tissues Strawberry is one of “super fruits”, since they can form a significant component of the diet and are a potential resource of functional foods and nutraceuticals due to their antioxidant capacity and nutritional quality. Strawberries contain high levels of anthocyanins and they are also well liked by consumers. Popularity of strawberries in the consumer market makes them an ideal focus for chemoprevention studies. Strawberries are a rich source of phytochemicals (anthocyanins, catechins, the flavonols quercetin and kaempferol, and ellagic acid) and an important source of essential nutrients (ascorbic acid, potassium, folic acid, carotenoids, B-vitamins). Strawberries are consistently ranked among the top food sources of polyphenols and antioxidant capacity; the preventive and therapeutic health benefits of strawberries may be attributed to the synergistic effects of these bioactives and the nutrients contained in the fruit. These bioactive photochemical contribute the major health-promoting function. Strawberries have shown a remarkably high scavenging activity toward chemically generated radicals, thus making them effective in inhibiting oxidation of human low-density lipoproteins. Antioxidant activity of strawberries could contribute to the prevention of cancer, cardiovascular and other chronic diseases. Hence strawberry can be used as a vital and indispensible functional ingredient for the development offunctional foods and nutraceuticals.

Introduction

Compared to the previous decades, the scope and power of intellectual property rights (IPRs) in agriculture and biotechnology has grown substantially and their international reach has expanded. The IP regime has set up the stage for healthy competition among research centres and industries for developing and seeking novel technologies. However, compared to developed countries, once the technology is created, not much attention is paid in the developing nations on their commercial, policy, environmental, ethical and societal implications. Hence, better techniques are needed for their management, to create policy and educate professionals to commercialize and govern them. Due to the critical role of technology in a competitive environment, strategic technology management is important for farmers and agri-enterprises too. The translation of nascent technologies into new products/ services and their commercialization requires some amount of hand-holding, mentoring and incubation support.

Abstract
Abstract: India’s entrepreneurial landscape has evolved significantly, from ancient trade during the Kanishka Empire to the modern startup boom catalysed by the liberalization of the computer industry in the 1980s and the establishment of NASSCOM in 1988. The startup ecosystem gained momentum post the dot-com bubble, with historical roots tracing back to early 20th-century firms like IBM. The launch of the “Startup India” initiative in 2016 accelerated this growth, positioning India as a global startup hub. This study focuses on Maharashtra, India’s leading state with 3,661 recognized startups, ranking first in 2018 with 2,787 registrationsaccording to the Department of Industrial Policy and Promotion. With Mumbai and Pune as key startup hubs, the study explores the vibrant ecosystem, analysing its growth, challenges, and contributions to India’s economic landscape.
Keywords: Startup India, Entrepreneurship, Maharashtra, Startup Ecosystem, Liberalization, NASSCOM, Dot-com Bubble, Mumbai, Pune, Economic Development

4.1 Introduction

According to Ministry of Information and Broadcasting (2019), presently there are 275 operational community radio stations. There are ten communi radio stations in the state of Uttarakhand. One is called Kumaon Vani which is licensed to the well known environmental non-profit group called The Energy andResourcesInstitute (TERI) based in Mukteshwar district.The otheris called Radio Khushi licensed to Guru Nanak Fifth Centenary School and based in Mussoories and third is Hello Doon licensed to National Institute of Visually Handicapped (NIVH) and based in Dehradun. The fourth is Hevalvaani in Chamba (Tehri Garhwal) whuch is licensed to NGO Aastha Jan Kalyan Evam Vikas Samiti . The fifth is Pantnagar Janvani licensed to Govind Ballabh Pant University of Agriculture and Technology (GBPUAT) and based in Pantnagar. The six is Himgiri ki Awaaz licensed to Himgiri Nabh Vishwavidyalaya (University of Sky) in Dehradun. The seventh is Radio Zindagee licenced to Graphic Era Educational Society. The eight is Radio Dehradun licenced to one NGO name Swantarta Senani Lokbandhu Ram Murti Pawsey Sewa Nyas Trust. The ninth is Hello Haldwani which is licenced to Uttarakhand Open University. The tenth is Mandakini Ki Awaz in Rudra Parayag which is licenced to NGO Mandakini Ki Awaj Sewa Samiti.

Introduction

Given the interdependence of all ecosystem units and humans, education for supportable sustainable development (ESD) is a crucial educational tool. The Brundtland Report of 1987 also highlights a crucial element when it states that “everyone must have access to the basic necessities of life and the opportunity to realize their dreams of a better life for sustainable development.” In order to alter the prevailing beliefs and attitudes which people have about themselves, society, and the environment, ESD — which is mapped out on the three pillars of the economy, society, and environment—plays a crucial role. The core tenets of ESD are those that support sustainability, including social tolerance, gender equity, intergenerational equity, poverty reduction, and environmental preservation and renovation.

The Rio Declaration, which outlines 27 sustainability principles, makes this claim. As they support the development which is related to education and reorient current education to promote sustainability, these principles can assist governments, society, and educational institutions in routinely classifying information, principles, skills, and values. Globally, education which is related to sustainable development, or ESD, is widely regarded for its substantial contribution to improving livelihoods and advancing society’s transition to sustainability. Although opinions on the viability of sustainable development vary, it is generally agreed that moving toward a sustainable future requires increasing public awareness, education, and training. Notwithstanding the difficulties in defining sustainability, it is evident that many social behaviours— such as those involving pollution, inefficient energy use, water conservation, and other issues—are not sustainable.

Entrepreneurs not only identify business opportunities but also mobilize essential resources, often summarized as the “5 Ms”: Man, Money, Machine, Materials, and Methods. Key functions include:
1. Idea Generation: Entrepreneurs generate ideas through their vision, experience, training, and exposure. This involves selecting products and identifying projects by conducting market surveys and environmental scans.
2. Setting Objectives: Entrepreneurs establish clear objectives for their business, including defining its nature and type.
3. Raising Funds: Finance is crucial for any business. Entrepreneurs must secure funds from internal and external sources, leveraging government schemes like PMRY, SGSY, or REGP where applicable.
4. Procuring Raw Materials: Entrepreneurs identify cost-effective and reliable sources for raw materials to minimize production costs and stay competitive.
5. Acquiring Machinery: While procuring machinery, entrepreneurs assess technological details, capacity, manufacturer credentials, after-sales services, warranty, and origin (domestic or foreign).
6. Market Research: Entrepreneurs conduct systematic market research to understand the demand, supply, pricing, and customer base of their intended products.
7. Choosing the Enterprise Form: Entrepreneurs select the business structure (sole proprietorship, partnership, joint-stock company, or cooperative society) based on investment, product type, activities, and workforce needs.
8. Recruiting Manpower: This involves estimating workforce requirements, establishing selection processes, devising compensation schemes, and creating training programs.
9. Project Implementation: Entrepreneurs execute their projects within a defined timeline, focusing on effective action planning.These functions
can be grouped into four categories: Innovation, Risk-Bearing, Organization, and Management.

Abstract

The applications of enzymes are awe inspiring marvels of nature. Scientists can use enzymes to explore all aspects of biology; from molecules to cells to tissues to organs to organism as a whole. For the purpose of food and drinks, enzymes have been exploited by men for thousands of years without really knowing what they are and how do they work? Enzymes have played a pivotal role in many aspects of life since the dawn of life. Today, biocatalysis is being used as a useful alternative to chemical process technology. The fact that enzymes work under much milder conditions oftemperature, pressure and acidity, thus, obviate harsh processing conditions and thereby decrease the possibility of damage to heat labile substrates and save energy. Enzyme technology being eco-friendly can be justifiably termed as‘Green technology’. Due to their high specificity and high catalytic rate, enzymes prevent wastage and reduce time of processing / manufacturing, respectively. The ability of enzymes to act on wide variety of substrates has made them useful tools to exploit cheaper starting material in food industry. Reportedly, over 45% of the enzymes produced are being used in food industry and remaining is shared by detergent (34.4%), textile (11%), leather (2.8%) paper and pulp (1.2%) and other industries (5.6%). Enzymes serve a myriad of functions in food processing, from maximizing juice extraction of pectin-rich fruits to extending shelf-life in baked goods through slowing starch retro-gradation. Indian food processing industry has seen significant growth and changes over the past few years. Though, the market of enzymes is increasing at a fast pace but most of the enzymes of the food sector are coming from overseas. Seeing the unparallel role of enzymes in food processing sector as in multifaceted domains, the researchers should emphasize upon finding novel enzymes and explore their untapped commercial benefits using modern techniques of enzyme engineering, immobilization and biotechnological interventions.

Abstract

Meat is considered to be a highly perishable food commodity because of its biological composition. Thus, to extend its shelf life and maintain its nutritive value, there is an urgent need to find out alternatives for synthetic anti-microbial and anti-oxidants. This will not only serve the purpose of meat product manufacturer’s but will also satisfy the consumers’ demand for minimally processed meat products devoid of synthetic preservatives. This review discusses the natural antimicrobial and anti- oxidants sources viz., various essential oils, their composition and application in different meat and meat products. Essential oils from basil, rosemary, thyme, oregano, ginger, basilica, balm, coriander, rosemary and clove have exhibited a better potential to be used as an antimicrobial agent in meat and meat products. They owe their anti-microbial properties to the phenolic compounds present in them. They dislocate cell membrane and disrupt functionality of bacterial cell membrane and eventually leading to the release of intracellular components. However, essential oils are not widely used due to the pungent and intense aroma imparted to the food, thus there is still need to work out on the novel technologies which can not only increase food shelf life but at the same time, are sensorially acceptable to the consumers.

1. Introduction

An expert system is defined as “a computer program designed to model the problem solving ability of a human expert” (Durkin, 1994). It is also defined as “a system that uses human knowledge captured in a computer to solve problems that ordinarily require human expertise”. An intelligent computer program that uses knowledge and inference procedures to solve problems that was difficult enough to acquire significant human expertise for their solutions. It is a computer application that solves complicated problems that would require extensive human expertise. To do so, it simulates the human reasoning process by applying specific knowledge and interfaces. Expert system also uses human knowledge to solve problems that normally

Abstract

Dietary fibers mostly include non-starch polysaccharides such as celluloses, hemicelluloses, gums and pectins, lignin, resistant dextrins and resistant starches. Based on their water solubility, dietary fibers may be divided into two forms insoluble dietary fiber which includes celluloses, some hemicelluloses and lignins which is fermented to a limited extent in the colon and soluble dietary fiber which includes f-glucans, pectins, gums, mucilages and hemicelluloses that are fermented in the colon. Resistant starch generally considered to be represented by the total amount ofstarch and the product of starch degradation that are not digested in the small intestine andpass into large intestine, and regarded as a component ofdietary fiber. Herbal nutraceutical is used as a powerful instrument in maintaining health and to act against nutritionally induced acute and chronic diseases, thereby promoting optimal health, and quality of life. Dietary spices in their minute quantities has an immense influence on the human health by their antioxidative, chemopreventive, antimutagenic, anti-inflammatory, immune modulatory effects on cells and a wide range of beneficial effects on human health. Nutraceutical is the hybrid of ‘nutrition’ and ‘pharmaceutical’. Nutraceuticals, in broad, are food or part of food playing a significant role in modifying and maintaining normal physiological function that maintains healthy human beings. Functional foods are including whole foods and fortified, enriched, or enhanced foods or dietary components that may reduce the risk of chronic disease and provide a health and physiological benefit beyond the traditional nutrients it contains.

Introduction

The diversifi cation and modernization of the present agricultural and other related activities supported by efficient on and off farm processing of the commodities for the purpose of value-addition is expected to increase food production and create employment and income generation. Adding value to food commodities after harvest is also aimed at minimizing the losses during storage and to maintain the quality of product. Efficient post-production practices, particularly the preservation and processing of agricultural and allied produces may bring a wide range of benefits to the people in this country, generating job opportunities by opening up village-level processing units. The goals of post-harvest and food processing technology are loss prevention as well as adding value to the harvested biomass, which result in more income to the farmers/processors and better quality produce provided to the consumers. Post-harvest and food processing technology are commodity-and location-specific and it is done at home, village and/or cottage levels at small and large industrial scale. On-farm post-harvest storage and primary processing integrated with production technology help to generate more employment opportunities and additional income for rural people. Minimization of the post-harvest losses is an important means to increase per capita food availability. It also helps to generate more employment and income. Investment in post-harvest measures is more economical and time saving than in productivity to obtain the same amount of a particular commodity. Furthermore, post-harvest measures automatically add value to the raw commodities as they pass on their marketing channels. Adoption of postharvest technologies and value additive measures are very strong tools for rural and social development through employment and income generation. Development and adoption of efficient value addition practices will enhance national food supply and sustain food security even at the household level. Fruits and vegetables processing industries have a good deal of potential in serving the rural economy. First, it helps in generating more employment for rural people. It will also check mobility of rural masses towards urban areas in search of employment. Employment opportunities offered by agroprocessing industries are plenty to the farm population and entrepreneur seeking self-employment. Cottage scale units particularly offer self-employment opportunities. Traditionally women handle food and are familiar with skills of food processing. In order to improve the status of living of woman and rural food processing, low cost appropriate fruit and vegetable processing technologies offer excellent opportunities for production of processed foods. The improvement of status of socially backward and landless labor classes will be possible only through providing non-farm employment at their doorsteps. This will generate a sense of security and confidence amongst rural people for overcoming uncertainty in agricultural income and providing self-employment to the land-less labor. The locally available untapped resources should be used effectively.

Introduction

India is bestowed with a lot of potentials to produce a variety of organic products due to its diversified agro-climatic regions and this is very true in case of Dehradun district of Uttarakhand. It offers a variety of geographic locations suitable for cultivating various food crops such as: fruits, vegetables, food grains etc. Globally, organic farming is cultivated in an area of 57.80 million ha. However, India accounts for just 2.59% of the area. The organic farming is followed in India in almost all the regions with three states Madhya Pradesh (34.34%), Maharashtra (13.19%) and Rajasthan (11.67%) accounting for about 59% of the total organic area of the country. The cultivated land under certification has substantially increased from 1.74 lakh ha in the year 2005-06 to 1.78 million ha in the year 2017-188 (https://www.researchgate. net/publication/338209816_Impact_of_farmer_producer_organization_on_ organic_chilli_production_in_Telangana_India) Agriculture and its allied sectors are the largest source of livelihoods in India. However, India still has many growing concerns. As the Indian economy has diversified and grown, agriculture’s contribution to GDP has steadily declined from 1951 to 2011. (Source: http://www.fao.org/india/fao-in-india/india-at-a-glance/). One of the main reasons is due to the lack of competence in Indian farmers for selling the crop in remunerative prices in the market. Some of the critical constraints and bottlenecks are lack of infrastructure for storage, transportation, quality control, packaging, price risk management, cool chains, market led extension, and framework for promotion of contract farming (Gohain, 2018). Realizing these issues Government of India under the Department of Agriculture and Cooperation identified Farmer Producer Organization (FPO) as the most appropriate institutional form to mobilize farmers and build their capacity to collectively leverage their production and marketing strength(Ministry of Agriculture, 2013).For analyzing the potential, importance and contribution of FPO in the agriculture sector, the present study aims to discuss the role of FPO in uplifting small and marginal farmers and its impact on the basis of the project undertaken by Silgur Bizat SwayattSahkarita FPO in Dehradun district of Uttarakhand.