eChapters

Date:

Objective: To visit a video production facility to understand the process and set up.

Overview: Video programs are often produced in a studio environment as it is convenient, easy to manage and there are very few disruptions. A typical video production facility comprises of two areas – control room and the studio floor. Director, assistant director, video and audio technicians sit in the control room. The control room has a series of monitors that display the final and camera outputs. It may also have “on air” and “preview” monitors which display images being broadcast and to check the image before recording, respectively. The control room also has a production console, which is used to select the video and audio output.

Date:

Objective: To write a radio script for infotainment program.

Overview: Radio is an electronic audio medium that can broadcast messages to a large number of dispersed audience. Radio has several advantages as a medium of communication, especially in rural areas:

a) Radio can be carried around.

b) Low cost of production and ownership.

c) Usage is not limited by literacy and technical know-how.

d) It can be used by the listener while doing other tasks.

e) Usage is not limited by power supply.

f) Easy to operate.

Date:

Objective: To write a script for a short video production.

Overview: A script is a written document that contains description of the setting, characters, dialogue, and stage directions for an audio-visual production. It is used to communicate information about actors, costumes, sets, and other aspects of production to those who will be involved in program production. While screenplay tells a story, a script (especially shooting script) mainly helps in production. Another difference between a screenplay and a script is that the former conveys what the audience will see on the screen, whereas the script guides the production team. A storyboard refers to pictorial representation of shots in a sequential order. It is very handy during shooting short videos like commercial or public service messages.

Date:

Objective: To write an article for a farm publication.

Description: Print media can be used at the receivers’ convenience and can be preserved for future reference. It can also be used to reach the readers at a relatively low cost and the information can be verified by the reader. Due to these advantages, print media is an important form of communication, especially for development purpose. The term “farm publication” is used to refer to any publication that is prepared by an extension agency/ development department and contains information related to improvement of farming practices. Farm publications can be of various types such as leaflet, folder, magazine, newsletter, etc. Farm publications are very useful for literate farmers and can also be used by illiterate farmers with the help of others.

The toaster is a kind of equipment used to toast bread in order to make it crisp. It has two slots which can hold two or four slices of bread. The electrical element produces the heat needed to make the bread hot and crisp. The toaster is a little apparatus intended to toast numerous sorts of bread items. Created in Scotland in 1893 and persistently created from that point forward, the most well-known family unit toasting machines are presently the pop-up toaster and the toaster broiler. Pop-up toasters make toast from bread in 1 to 3 minutes by utilizing warmth components.

A. Tomato and Tomato Products
Tomato though botanically a fruit is generally considered a vegetable because of how it is consumed. Commercial products from tomatoes include juice, puree, paste, ketchup, soup canned and dehydrated tomatoes. Processing of tomato is now practised from home scale level to large scale enterprise. As a semi-finished product, tomato puree is prepared on a small scale while at a large scale, tomato paste has gained commercial significance. Both puree and paste are used for the preparation of different finished products like ketchup, juice, soup etc. The method for preparation of these products is well standardized, however, some modifications concerning recipes are made in the processing plants owing to variations in the quality of the raw material. The methods for the preparation of different tomato products are discussed as under: -
I. Tomato Juice/Pulp
Tomato juice is an unconcentrated product consisting of a liquid with a substantial portion of the pulp, expressed from ripe tomatoes with or without the application of heat and the addition of salt. Tomato pulp/juice is the basic ingredient for the preparation of different tomato-based products such as tomato puree, paste, ketchup etc. Fully ripe tomatoes are used for the preparation of tomato juice/pulp. All green, blemished and overripe fruits should be rejected as they adversely affect the quality of the product. The juice obtained from overripe tomatoes is usually thin and unpleasant. The juice should be deep red in colour with a characteristic taste and flavour. The juice shall have about 0.4% acidity expressed as citric acid. Cane sugar (1%) is added to further improve the taste and flavour of the finished product.

Essentials for Quality Product Preparation

Plant ripened red tomatoes should be selected. Yellow and green fruits on processing yield dull colour and turn brown due to oxidation.

Never use iron equipment for processing. Lycopene oxidizes and turns brown when comes in contact with iron. It also forms black compounds with the tannins present in tomatoes or the spices which are used for product preparation.

Avoid prolonged heating and cool immediately to avoid over-cooking.

Introduction

The capabilities and effort to collect the geographic data has increased dramatically in the last decade to cope up with the increasing demand for the support of decision making and planning process in the state, national and global level.  From the Government sector, there is a need for spatial data to make quick responses to natural disasters, industrial accidents and environmental crises as actions will be decided based on geography. There is constant pressure to make wise decisions in a more time and cost effective and efficient manner. Accurate and current geospatial data are critical to these decisions.

Scientific research is always based on observable and measurable facts. This applies to physical as well as humanitarian fields of science. In order to investigate social or psychological phenomenon, most of the times we need quantified information related to the phenomenon under investigation. In order to secure this data, we need one or more method/ means of collecting observable/measurable data.

Gender analysis is the first and the foremost critical step towards gender responsive planning and programming. It involves collection and analysis of sex disaggregated information. It examines the differences, commonalties and interactions between women and men. Gender analysis examines women’s and men’s specific activities, conditions, needs, access to and control over resources, access to development benefits and decision-making.

Gender analysis helps to clarify the specific and often different capacities, vulnerabilities, needs and coping strategies of men and women, and indicates where opportunities for targeting effective strategies lie. Established patterns of gender inequality and inequity can be explored, exposed and addressed. This may provide opportunities and entry points to develop programs that support efforts to build more equitable gender relations. It aims to achieve positive change for women.

Elements of Gender Analysis

a) Natural: Land, water, forests, rivers etc.

b) Economic: Work opportunities, wages and remuneration, remittance, credit and production inputs.

c) Social: Formal and informal education and social services- religion and cultural norms like dress, defining private and public spaces.

This chapter focuses on the ergonomic design of tools, machines and equipment used in occupational and domestic activities. It examines the human–tool interface and explains why equipment must reflect users’ anthropometric dimensions, biomechanics, cognitive capabilities and sensory requirements. Important design considerations include handle dimensions, grip comfort, wrist position, operating force, weight, balance, vibration and feedback. Adjustable features and alternative equipment sizes are presented as methods for accommodating user diversity. Examples from industrial, agricultural and domestic work show how ergonomic improvements can reduce fatigue, musculoskeletal strain and operational errors. The chapter also considers lightweight materials, mechanical assistance, automation and other technological innovations that improve safety and efficiency.

A broader definition of a tool is an entity used to interface between two or more domains that facilitates more effective action of one domain upon the other. The most basic tools are simple machines. For example, a crowbar simply functions as a lever. The further out from the pivot point, the more force is transmitted along the lever. A hammer typically interfaces between the operator’s hand and the nail the operator wishes to strike.
A telephone is a communication tool that interfaces between two people engaged in conversation at one level. And between each user and the communication network at another. It is in the domain of media and communications technology that a counterintuitive aspect of our relationships with our tools first began to gain popular recognition.
Marshall McLuhan famously said “We shape our tools. And then our tools shape us.” McLuhan was referring to the fact that our social practices co-evolve with our use of new tools and the refinements we make to existing tools.

1. Tyson Foods Inc. 
2210 W. Oaklawn Drive, Springdale, AR 72762-6999 
Phone  : 479-290-4000; Fax  : 479-290-4061; Web site  : www.tyson.com

Executives : Chairman : John Tyson; Pres./CEO : Richard Bond; SVP-Intl. Ops. : Mike Baker; SVP-Commodity Trading & Risk Management : Jean Mrha Beach; Group VP-Research & Development, Logistics & Tech Services : Hal Carper; SVP & CIO : Gary Cooper; Group VP & International Pres. : Rick Greubel Jr.; SVP, Controller & CAO : Craig Hart; VP, Assoc. General Counsel & Secretary : R. Read Hudson; Group VP-Ops : Donnie King; SVP-Human Resources : Ken Kimbro; EVP & CFO : Dennis Leatherby; Group VP-Food Service : Bernard Leonard; Sr. Group VP-Fresh Meats : James Lochner; SVP-External Relations : Archie Shaffer III; Group VP-Consumer Prods : Donnie Smith; EVP & General Counsel : David Van Bebber; SVP-Renewable Products : Jeff Webster; VP-Investor Relations & Asst. Secretary : Ruth Ann Wisener

Abstract
 
The definition of quality is described from a very simpler one “fitness for purpose or use” to a comprehensive “the totality of features and characteristics of a product or service that bear on its ability to satisfy stated or implied needs”. The concept of total quality management in food industry is adopted recently and it is the “integrated organization approach in delighting customer (both external and internal) by meeting their expectations on a continuous basis through everyone involved with the organization working on continuous improvement in all products/processes along with proper problem solving methodology”. TQM is concerned with the integration of all the efforts in organization towards quality improvement, quality development and quality maintenance to meet full customer satisfaction at economic levels. TQM enhances the work culture and employee’s satisfaction through participation and involvement and consequently the image of the organization.

Liberalized economies and evolving businessstrategies push variousindustries to achieve a competitive edge both in the domestic and international markets. Food industry especially, works on the bedrock of quality of products and services in order to attract and retain customers. In this new world of economic order, customers can select from wide range of products and services that are available in the market.

Measurements of sugars in the fruit can indicate the stage of maturity. Total soluble solid (TSS) contents can give a reliable measure of the sugar and other water-soluble components in fruits, vegetables, and their products such as juice, squash, jam, preserve, candy, sauce, ketchup, etc., In climacteric fruits, carbohydrates accumulate during maturation in the form of starch, and as the fruit ripens the starch is broken down into sugar. In non-climacteric fruits, sugar tends to accumulate during maturation. The presence of sugars, acid, ascorbic acid, and other water-soluble components in the fruit, vegetable, and their products are measured as total soluble solids.
Principle
Soluble solids can be determined using a refractometer which measures the refractive index or a brix hydrometer which measures specific gravity. A Brix hydrometer is used to determine the percentage of brix in syrup while an Abbe refractometer gives both refractive index as well as degree brix. The Refractive index of the test solution is measured at 20°C using a refractometer and the soluble solid content is calculated by the use of tables correlating the refractive index with soluble solids.

Introduction

Banana plants are monocotyledonous, perennial and important crop in the tropical and sub tropical world regions. Traded plantain (Musa paradisiaca AAB) and other cooking bananas (Musa ABB) are almost entirely derived from AA-BB hybridization of M. acuminata (AA) and M. balbisiana (BB). Plantain and cooking bananas are very similar to unripe dessert bananas (M. cavendish AAA) in exterior appearance, although often larger. Main difference in the former is the starchy flesh rather than sweet and they are used unripe and require cooking. Dessert bananas are consumed usually as ripe fruits; whereas ripe and unripe plantain fruits are usually consumed boiled or fried. Large numbers of cultivars totalling about 70 are grown in different parts of the country. Some of the popular cultivars are Dwarf Cavendish, Robusta, Poovan, Nyali Poovan (Elakki Bale or Ney Poovan) Rasthali, Virupakshi, Monthan, Karpooravallli, Nendran or Rajeli. (www.pnbkrishi.com)

Commercial cultivation of Nendran has picked up rapidly in Tamil Nadu in the recent past. Nendran bunch has 5-6 hands weighing about 12-15 kg. Fruits have a distinct neck with thick green skin turning buff yellow on ripening. Fruits remain as starchy even on ripening. Keeping banana as a whole fruit for long time is not feasible due to its poor shelf life. The processed products from banana are also very limited at present and there is a good market potential for banana products such as banana figs, banana powder, banana jam, banana jelly and beverage (Federation of Indian Chambers of Commerce and Industry).