eChapters

Touch Screen Kiosks
 
A touch screen is a device, which allows users to control a Personal Computer by simply touching the display screen by finger or pin. This type of input is suitable for a large number of computing applications. Most PC systems use a touch screen as easily as other input devices such as track balls or touch pads. If a touch screen computer system is installed at the kiosk it is known as touch screen kiosk. It may be Just like ATMs or modern plasma TV set which are developed as information kiosk and the information are made available to the users. A visitor can see the visuals and interact with kiosk to get the desired information. He can elicit the expert information by pressing keys or touching icons. Users can also follow the method of application of any technology through seeing of clippings at touch screen kiosk. In the touch screen kiosks, information is made accessible in the form of images, voice, video, graphics and texts. A large number of touch screen kiosks have been established by Indian railway, government offices, Banks and private companies where by touch of finger users can get access to various services (G2C and B2C) offered by the organization or company.

1. INTRODUCTION

Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism’s cells in an effort to produce energy, maintain life, or stimulate growth. A food contains some non-nutrients, some of which may even have a detrimental influence on the consumers, while some may be inert and have no effect. Nature has endowed many plants with the capacity to synthesize a wide variety of chemical substances that are known to exert a deleterious effect when ingested by animals and are called as antimetabolites. These substances are also referred to as antinutritional factors when they are present in food/feedstuffs and influence a metabolic pathway when introduced into and/or eaten by an organism.

There is a wide distribution of biologically-active constituents throughout the plant kingdom, particularly in plants, used as animal feed stuff and as human food. The knowledge that these compounds elicit both toxic and advantageous biological responses has given rise to several investigations in recent times as to their possible physiological implications in various biological systems. It is well known that plants generally, contain antinutrients acquired from fertilizer and pesticides and several naturally-occurring chemicals. Some of these chemicals are known as ‘‘secondary metabolites’’ and they have been shown to be highly biologically active. They include saponins, tannins, flavonoids, alkaloids, trypsin (protease) inhibitors, oxalates, phytates, haemagluttinins (lectins), cyanogenic glycosides, cardiac glycosides, coumarins and gossypol and the list is inexhaustible. Some of these plant chemicals have been shown to be deleterious to health or evidently dis-advantageous to human and animal health, if consumed in appropriate amounts. Most of these secondary metabolites elicit very harmful biological responses, while others are widely applied in nutrition and as pharmacologically-active agents. The pharmacological and other beneficial effects of these antinutritional factors in plants have been reviewed here.

The Himalayan region is recognized amongst the 34 global biodiversity hotspots. The Indian Himalayan Region (IHR) comprises of five biogeographic provinces, covers approximately an area of 591 thousand km² and extends from Jammu and Kashmir in the north-west to the Arunachal Pradesh in the east. The IHR is a source of great diversity of food, fuel, fodder, timber, dye and medicinal plants. It comprises about 18% of India and is more than 2,800 km long and 220 to 300 km wide, with altitudinal range of 200–8,000 m. The IHR alone supports about 8,000 species of angiosperms, 44 species of gymnosperms, 600 species of pteridophytes, 1,737 species of bryophytes, 1,159 species of lichens and 6,900 species of fungi. The state Himachal Pradesh is divided into four conspicuous zones, namely Shivalik/lower montain zone, mid-hills/middle mountain zone, high hills/temperate zone and cold dry zone. Five rivers namely Satluj, Beas, Ravi, Yamuna and Chenab with a large number of their tributaries flow through the state. The flora of the state consists of about 180 families comprising about 1,038 genera and about 3,400 species. The region is facing greater and more difficult challenges than ever before in achieving balanced economic growth, alleviating poverty, and sustainably managing the renewable natural resources. People’s dependence on forest and related natural resources is historic, cultural, and inevitable as other viable alternatives for earning a living have been few. The consequence of this trend has been the commercialization of forest products, mainly non-timber forest products (NTFPs). The NTFPs are the major bioresources among various natural resources available and provide various ecosystems services to the mankind. Like other parts of the IHR, in Himachal Pradesh people earn their livelihood from the forests in many ways i.e., earning cash income; satisfying their needs for fuel, medicine, shelter, and supplementary food; using traditional agricultural inputs such as leaf litter, fodder, small tools, and water; and cultivating land inside the forest boundaries as forest encroachers. Their dependence on forest resources is both historic and cultural to the extant that it is an integral component of the forest ecosystem of the region. Although, large amounts of NTFPs are collected by different communities in the state, no comprehensive study on the amount collected, number of people engaged in collection and trading, and the marketing chain involved has been carried out to date. Therefore, the present study focuses on conservation and sustainable utilization and market potential of different tradable medicinal plants/(NTFPs) in Himachal Pradesh, north western Himalaya.

27.1 Introduction

Eggs containing nutrients that play fundamental roles beyond basic nutrition in consumers and their promotion as functional foods should be considered. Eggs rich in protein and offer a moderate calorie source (about 150 kcal/100 g), rich in vitamins and minerals and also great culinary versatility and low economic cost, which make eggs within reach to most of the population. Eggs are also relatively rich in fat-soluble compounds and can, therefore, be a nutritious inclusion in the diet for people of all ages and at different stages of life. In particular, eggs may play a particularly useful role in the diets of those at risk of low-nutrient intakes such as the elderly, pregnant women and children.

1. INTRODUCTION

Food fermentation is the oldest method of food preservation and have originated several million years ago. It plays an important role in ensuring the food security of millions of people around the world particularly marginalized and vulnerable groups. It is relatively efficient, low energy consuming process which needs no refrigeration or other energy intensive food preservation technologies but increases the shelf-life of foods. Fermentation ensures not only increased shelf-life and microbiological safety of food but may also make some foods more digestible and lower or eliminate the toxicity of substrate like cassava.

The food fermentation technology utilizes the ability of growth of microorganisms on various substrates for the production of a variety of fermented foods, beverages and pickles like bread, beer, cheese, idli, tempeh, miso, sauerkraut, fermented sausages, etc. Fermented foods are popular throughout the world since antiquity and in some regions these are the major component of the diet of millions of individuals. Indigenous fermented foods such as bread, cheese and wine have been prepared and consumed since ages and have occupied important place in culture, religion and tradition of people all over the world.

Importance of Traditional Foods

Traditional convenience food, or tertiary processed food, is commercially prepared food designed for ease of consumption. Products designated as convenience foods are often prepared food stuffs that can be sold as hot, ready-to-eat dishes; as room-temperature, shelf-stable products; or as refrigerated or frozen products that require minimal preparation (typically just heating).

These products are often sold in portion controlled, single serve packaging designed for portability for “on-the-go” eating. Convenience food can include products such as candy; beverages such as soft drinks, juices and milk; fast food; nuts, fruits and vegetables in fresh or preserved states; processed meats and cheeses; and canned products such as soups and pasta dishes.

Traditional Foods

Preparation of Vadagam and Appalam

Vadagam is a traditional product mostly prepared from rice flour and also sago. It is an deep fat fried product and consumed as a side dish in the meals. Papad also known as appalam or papadam in South India, is essentially a thin wafer like product, usually circular in shape rolled from a dough made out of pulse, cereals, edible vegetable oil, alkaline and mucilaginous additives. It is normally consumed in toasted or fried form. In India, papad has been associated and deeply entwined with social customs/ rituals and has been developed into culinary art.

ABSTRACT

Documenting the traditional knowledge system for technology development considers as the first step towards a sustainable agriculture. A study was undertaken in some villages of operational area of KVK, Nalanda district to investigate and document the traditional knowledge system of dairy farmers in the area of Breeding, Feeding, Health care and Management. The findings revealed the materials and practices related to animal husbandry from the study area. The majors among them were like use of Eucalyptus leaves in controlling Haemorrhagic septicemia (Gala ghotu), allowing animal to remain stand in mud for few hours, spread out tobacco leaf power on the infected part of FMD disease, applying brine solution on the animal’s buttock for the treatment of mastitis, feeding banana stem juice in order to controlling diarrohea in dairy animals. Papaya fruits fed to the cattle increases fertility in them, spraying of chhoa for controlling termites, incorporation of tobacco leaf, betel leaf and curry leaf enhances the shelf life of ghee at least by 2 months, use of Eucalyptus leaves in controlling Pneumonia in cattle.

Traditional food-preservation methods reflect generations of practical knowledge concerning food safety, storage and seasonal availability. Although commonly performed at the household level, these methods are supported by scientific principles such as reducing water activity, lowering pH, inactivating enzymes and restricting microbial growth. Blanching, fermentation, sun drying, increasing solute concentration, pickling, smoking and curing preserve foods through different combinations of heat, dehydration, acidity, beneficial microorganisms and antimicrobial compounds. Their materials and equipment are generally accessible, making them suitable for home-scale application. The chapter explains the principle, mechanism, application and nutritional implications of each method while showing their continuing relevance in contemporary food systems.

Training represents a systematic process of developing knowledge, skills, abilities, and competencies that enable individuals to perform their current and future roles more effectively. It involves planned learning experiences designed to bring about relatively permanent changes in behavior, performance, and capabilities through the acquisition of new information, skills, and attitudes. The essence of training lies in its purposeful nature, distinguishing it from informal learning or casual instruction by its structured approach to achieving specific learning objectives within defined timeframes and contexts. The contemporary definition of training has evolved from narrow skill-based instruction to encompass broader developmental approaches that address cognitive, emotional, and behavioral dimensions of human performance. Modern training is understood as a strategic organizational investment that enhances individual capability while supporting broader business objectives such as productivity improvement, quality enhancement, innovation promotion, and competitive advantage development. This expanded conceptualization recognizes training as both a human resource development tool and a strategic business process that contributes directly to

Training is a major manpower management function. No organization can afford not to train its employees, regardless of his previous education, training, and experience. He has to be introduced into the work environment of his new employer inducted and taught to perform his assigned tasks in a new milieu. Moreover, changing technology, increasing automation in offices and factories and in almost all institutions is bringing about redesigned or altered jobs. People are constantly being “trained” and retrained by the way their superiors and other employees associate them with work. 
Training is a part of management development and also a form of organizational development. The most effective managers are those who can best develop the human resources of an organization for the purpose of achieving organizational goals and objectives. If the employees perceive training as a means to achieve their personal goals at work, they will welcome such opportunities. Some essentials about training may be borne in mind and they are:

Training Need Assessment

Training Need Assessment (TNA) is the method of determining if a training need exists and, if it does, what training is required to fill the gap. TNA seeks to identify accurately the levels of the present situation in the target surveys, interview, observation, secondary data and workshop.

An assessment process that serves as a diagnostic tool for determining what training needs to take place. 

Training helps people to become qualified and proficient in doing some jobs (Dahama, 1979). Usually an organization facilitates the employees’ learning through training so that their modified behaviour contributes to the attainment of the organization’s goals and objectives.
 
Training needs refer to the gaps between desired and expected levels of performance. Needs may be numerous. Besides they also need group, affection, recognition and fulfilment of their talents.

Training need may be defined as difference between existing and desired performance of person(s). In other words it is a gap between job requirement and job performance. That means it is gap between the existing and desired level of competency. Thus, the attitude, knowledge and skills of a person are lower than desired if the gap is significant there is a need for training.

In India, for centuries women have been pushed aside from the race of development in the name of customs, traditions and religion. As a result they have been denied the opportunities for their social, economical and political development leading to the lower status in society. The present situation demands active participation of women along with men in all walks of life. Involvement of women in all development activities. Based on the recommendations of National Policy of empowerment of women, Tenth Plan suggests a three fold strategies for empowering women through social empowerment, economic empowerment and gender justice.
 
Women play a significant and crucial role in agriculture and allied fields including crop production, dairy husbandry, horticulture, post harvest operations etc. It has been estimated that about 86% of the total rural women are working for various agricultural operations. They play an important role not only in maintaining their home task but also managing their farms and animals, depending upon the situation, personal and socioeconomic characteristics of the family to which they belong.  Women are also partners in animal husbandry activities management as manager or skilled workers.

The term empowerment has different meaning in different socio-cultural and political context and does not translate easily into all languages. The term include self strength, control, self power, self reliance, own choice, life of dignity in accordance with one’s values, capable of fighting for one’s right, independence, own decision making, being free, awakening and capability of mention only a few.

Introduction

Organic agriculture is defined by Food and Agricultural Organisation / World Health Organisation Codex Alimentarius Commission as “a holistic production management system which promotes and enhances agro-ecosystem health including biodiversity, biological cycles and soil biological activity. It emphasizes the use of management practices in preference to the use of off farm inputs. This is accomplished by using, where possible agronomic, biological and mechanical methods as opposed to using synthetic materials, to fulfill any specific function within the system”.

Though gender is universally one of the key ways in which societies and culture allocate rights and responsibilities, yet the different roles of women and men in agriculture production have frequently been ignored in research and extension activities. Farming is a family enterprise involving both men and women. The role of women and their involvement is more important in production, processing and storage of grains and vegetables. Women in India constitute nearly half of its population and have a strong influence on the growth of the remaining half of population.

Krishi Vigyan Kendra imparted learning through work experience and concerned with technical literacy. Krishi Vigyan Kendra imparted training to practicing farm women. The Krishi Vigyan Kendra of Gandhigram Rural Institute was established in July 1989 specifically to cater the needs of the peasants of the Dindigul district.  Inspite of these efforts, there exist a wide gap-between the availability of production technologies and adoption of those technologies. Evaluation of training programmes organised for farm women would provide an understanding of their effectiveness so as to improve them. Hence, a study was undertaken to assess the training needs, appropriate season, venue, type, frequency, duration and method of training in paddy crop as perceived by the respondents.

Introduction

Today we are part of a highly complex and dynamic society. The complexity and dynamism are primarily due to the chain of changes induced by the scientific and industrial developments. The impetus provided by the information explosion coupled with scientific and technological developments to human life has triggered several unimaginable developments in the number, structure and functions of formal organizations. Realization of the supremacy of human mind over the tangible and exhaustible organizational resources like money, material and machine has led to the concept of ‘human capital’, which is now being considered as the most critical organizational resource to ensure organizational effectiveness and efficiency. Analogously huge investments are going in towards servicing and developing this critical resource of human capital in organizations. In this context, the concepts of human resource development (HRD) and training assume greater significance. In fact, training has been considered as a potential tool for HRD since ages. However, as a distinct profession, and also as a critical management tool, training is still in its early years. At the same time, there have been significant changes in the way training is conceived, understood and practiced.

Introduction

PTD refers to the creative process of joint experimentation and research by farmers and development agents (such as extension workers) in discovering ways of improving farmers’ livelihoods. Experimentation and innovation are natural and necessary to farmers. Before formal research and extension services existed, farmers’ own experimentation allowed adaptation to new situations, to survive and to improve their livelihoods, where conditions were favorable.This is still the case today, even where farmers have access to external support. Many development projects and extension agencies are appreciating farmers’ informal experimentation as a springboard for developing locally appropriate technologies.

Introduction

India is the third largest producer of cotton in the World. The cotton farmers of India are facing many problems. The stories of Vidharba are crucial lessons for the technocrats and policy makers. Most of the cotton growing areas are dry tract hence grown as rain fed crop. An amount of Rs. 12 billion worth of pesticides are used to control the serious pest i-e boll worm. In order to make the farmers to live debt free life and ensure the maximum reach out efforts of extension, it, needs a strategic TOT efforts.

In this juncture introduction of Bt cotton is a phenomenal change in the cotton industry and needs a careful practices to increase the adoption since it has some complex issues like growing refugee crops. TOT of Bt cotton is unique because of its newness attracts positive and negative comments. A study to assess the acceptance, non adoption and constraints related to Bt cotton was carried out and the findings are given below.

The four main projects of the transfer of technology projects of the ICAR.

The projects are:

1. All India Coordinated Project on National Demonstrations
2. Operational Research Project
3. Krishi Vigyan Kendra (Agricultural Science Centre)
4. Lab to Land Programme.

Introduction

The interest in technology transfer traces back to the colonial era, which began by disseminating knowledge about the core industries of mining, plantations, and agriculture, which was seven decades ago. Technology has had a significant impact on human development and life growth throughout history. People’s life are constantly changing due of technology, whether or not they are ready for it. There has been so much change brought about by technology, and it has occurred at such a rapid pace that many times people lose their capacity to handle it successfully and pleasantly. In this scenario, more ideas are being created in the smaller globe, and technology’s residence time is getting much shorter.