eChapters

Introduction

Food is a resource of vital importance and its safety in the whole chain, from producer to consumer, is a worldwide concern. In fact, as food trade expands throughout the world, food safety has become a shared concern among all consumers. This issue began to be taken seriously at a period where there is a significant increase of illness caused by infected food in both developed and developing countries. Unsafe food contains hazardous agents or contaminants that can make people sick, immediately or by increasing their risk of chronic disease. Contaminants can enter food at many different points in the food production process, and can occur naturally or as the result of poor or inadequate production practices. International competitiveness depends more on quality and safety concerns than on prices. Governments and local authorities intervene in the market place in setting technical regulations; and sanitary and phytosanitary measures. This encouraged food processing companies around the world to implement food safety management systems which guarantees the production and distribution of safe foods. Prerequisite Programs (PRPs) are considered as the integral part of food safety standards and audit schemes all over the world. It is essential to implement food safety programmes in every company to check the chances of illness or injury due to unsafe food.

Introduction

Biological, physical, chemical and other hazards associated with food have been detailed in Chapter 4. This chapter would address the risks associated with these hazards as well the scientific approach is assessing them. Risk analysis is an inevitable platform for food safety assurance which measures the impact of hazards on the health of consumers. To improve public health and maintain consumer trust in the food supply and to provide a sound regulatory foundation for national and international trade in food, an efficient food safety management system is essential. Therefore, World Trade Organization (WTO) developed food regulations governing international trade in foods based on science and risk assessment. A sound knowledge of food hazards and risks they pose to consumers, along with the capacity to take appropriate interventions, deserve top priority of a responsible authority and industry.

Risk

The word ‘risk’ is used to describe a situation that involves a possibility of something undesired to happen (Rowe, 1977). In food processing, hazards are considered as risks. Hazards are often thought of as synonyms of risks, however, hazards are quite different from risks.

A food borne hazard is defined by Codex as “a biological, chemical or physical agent in or condition of food, with the potential to cause an adverse health effect”. A risk is the chance, low or high, that any hazard will actually cause harm. Some of the emerging food hazards that must be assessed and managed are listed in table 1. Assessment and management of risks posed by these hazards is the responsibility to be urgently addressed by the scientific community.

Introduction

Fruits and vegetables (F&V) are good sources of phytochemicals like carotenoids, phenolics, dietary fibers, minerals and vitamins and are considered as important components of a healthy diet. These bioactive compounds in fresh F&V have been linked to delay in onset of many diseases including cardiovascular, chronic and other non-communicable diseases. WHO reported an approximate 3.9 million deaths all over the world in 2017 due to insufficient consumption of F&V (WHO, 2019). Hence, health advisors and nutritionists recommend inclusion of fresh fruits and vegetables to complement the daily diet, and WHO recommends the consumption of a minimum of 400g F&V daily in five portions. However, beneficial raw F&V may contain pathogenic microorganisms, such as Salmonella, E. coli, and Listeria that can pose threat to consumer safety. Since fruits and some of the vegetables are eaten raw, there are chances that pathogenic microorganisms may also enter food chain. Nearly a half of food borne illnesses in United States are caused by microbes on fresh produce (CDC, 2019). The F&V are handled by producers, dealers, wholesalers, retailers and several intermediaries, and therefore, are at greater risk of possible contamination till it reaches the consumer.

The ever increasing demand for F&V has led to overexploitation of pesticides usage in the farms, leading to harmful pesticide residues in air, soil, water and on the F&V surfaces. Thus, it is imperative to maintain the quality and safety of F&V all through the supply chain. In this chapter, we discuss various pre and postharvest factors affecting the quality and safety of F&V, storage techniques to extend shelf life and reduce the safety threat as well as methods available for microbial and pesticide decontamination of fresh F&V.

Introduction

Fruit and vegetable development starts with formation of an edible part fruit setting, seedling emergence, tuber development and ends with loss of edible character, or spoilage through physiological deterioration, development of fibrous character or spoilage through microbiological intervention . The state of maturity of a fresh horticultural commodity is therefore is a continuum process along the development scale. The term mature implies that point in the development scale when the horticultural commodity in the state that is ready to use (consume, process, store). For the packing house, maturity means suitability for storage followed by sufficient shelf life to assure profitable supply to markets. On the other hand, the retail consumer may value colour, flavour, or textural attributes. This implies that maturity and an appropriate compromise must be achieved through the marketing process.

Quality, on the other hand, relates to the degree of the satisfaction that the consumer or customer is likely to obtain through the use of mature commodity. Maturity and quality are interrelated with market expectations or requirements. These expectations or requirements are expressed through regulations or guidelines of grower groups or through legislative authority expressed as quality standards or grades and enforced through inspection agencies associated with government departments.

Introduction

The term pesticide refers to any chemical or mixture of chemicals intended for preventing, attracting, repelling, controlling or regulating a pest, including unwanted species of plants and animals during the production, shipment, transit, storage, processing or distribution of any food or agricultural commodity. The term includes compounds classified as insecticides, fungicides, herbicides, accaricides, rodenticides, plant growth regulators, sprouting inhibitors, chemosterilants, desiccants etc. The term excludes substances like animal drugs and food additives. Pesticides are chemicals used to destroy or control weeds, insects or other pests. The term pesticide residue refers to the remnants of the pesticide after weathering and it consists of the parent molecule and the degradation products which are toxicologically significant. In general, the pesticides, by virtue of their inherent toxic nature are recommended to be used as per Good Agricultural Practices (GAP) only. If GAP is not followed, contamination of the produce with the residues may pose significant health risk to consumers, non target organisms, biota and environment as a whole. When a pesticide is used for pest control purposes, they may reside in the form of metabolites.

Pesticide residues occur as the leftover of any pesticide after its application for pest control and it includes the parent compound and its toxic metabolites. Pesticide residue analysis may be defined as qualitative and quantitative analysis of samples drawn from agricultural field, market and environment for pesticides and toxic metabolites. Pesticide residues are invariably present in micro – quantities and generally estimated at ppm/ ppb levels. After application of the diluted spray solution, they are present at sub microgram levels in the substrate and hence their estimation at ppm or ppb levels is very cumbersome and need to be performed with utmost care. Moreover, the residue data generated should be accurate, reliable and reproducible. The level of residue in any edible commodity has to be below their prescribed maximum residue limits (MRL) value for market acceptance and below maximum permissible intake (MPI) for safety to consumers. Pesticide residue data are mainly utilised by regulatory authorities for estimation of MRLs and for assessing impact on human health and environment, particularly their adverse effect on non-target organisms. The detection of the pesticide residues must be confirmed beyond doubt and confirmation by GC-MS/MS or LC-MS/MS is generally acceptable. Since pesticide residues include parent compounds, isomers and toxic metabolites, appropriate methods of detection should be selected so that all the components are measured separately. Environmental samples/ market usually contain residues of large number of pesticides, for which multi residue methods are required for estimation/screening of such samples.

Introduction

Food additives are substances of natural or synthetic origin, which are added to foods to serve a certain technological or sensory function. They are utilized in the preparation and processing of almost all types of food in order to give favorable attributes to the food. Additives are the substances which are of little or no nutritive value but are added to food to enhance its flavour, appearance or other favourable quality. They are used in the processing or storage of foods especially in the developed countries includes antioxidants, food preservatives, colouring and flavouring agents etc. Food additives are substances added to food to preserve flavour or enhance its taste and appearance (Latiful Bari and Yeasmin 2018). Some additives have been used for centuries for example, preserving food by pickling with vinegar, salting, as with bacon, or using sulfur dioxide as in some wines. The use of food additives is not a modern-day invention; they have been used for centuries. The practice probably started when man first discovered that fire would cook and thereby preserve his meat. Later he realized that the addition of salt would preserve without cooking. Food preservation began when man first learned to safeguard food from one harvest to the next and by the salting and smoking of meat and fish. The Egyptians used colours and flavourings and the Romans used spices and colours for preservation and improving the appearance of foods. Thus, food additives have been used for centuries to enhance the variety of food products, to preserve, improve its taste and appearance, and provide a better mouth feel. Food additives afford us the convenience and enjoyment of a wide variety of appetizing, nutritious, fresh, and palatable food. Their quantities in food are small, yet their impact is great.

Introduction

Thermal processing is an important treatment for food preservation is, especially in the manufacture of shelf-stable foods with specific nutritional properties. It is also indispensable for determining the sensory properties, particularly, colour, flavour, and texture of fried, baked, and roasted products. As a result of heat treatment, chemical changes induced, and a plethora of new molecules are formed in foods, some of which have been claimed to be health-promoting antioxidants and anti-mutagens. However, reports suggest that thermal processing leads to the formation of certain toxic compounds, so-called process-induced contaminants in foods. The process-induced toxicants are certain compounds which are formed in food as a result of food processing, exert adverse toxicological effects, and cause potential health risks to humans. Acrylamide, furan, chloropropanols, heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, and N-nitrosamines are some well-known examples of thermal process contaminants.

Street Foods-An Introduction

The National Policy on Urban Street Vendors (2004) defines street vendor as a person who offers goods for sale to the public without having a permanent built-up structure but with a temporary static structure or mobile stall (or head load). Street vendors may be stationary occupying space on the pavements or other public/private areas, or may be mobile in the sense that they move from place to place carrying their wares on push carts or cycles or baskets on their heads, or may sell their wares in moving trains and buses. The total number of street vendors in India has been estimated to be ten million and the number of street food vendors has increased sharply in the past few years (Bhowmik 2005).

The preparation and sale of street food is an age-old activity with historical roots and complex socio-economic and cultural implications. Street food vendors are mostly outside the regulation of the governments and unregistered thus making them an informal sector. Similar to most other informal sector enterprises street food operations too are carried out with minimal investment, infrastructure and as familial operations. Street food outlets are seen mushrooming at crowded public places like bus stands, cinema halls, market areas and parks. They operate as temporary structures or as pushcarts parked near the roadside or at pavements. Most street food vendors operate their food stands alone and are able to generate sufficient income for sustenance.

Introduction

Food is a culture, emotion, hospitality and prestige which is closely knitted with tradition. Traditional knowledge is a community based functional knowledge system which is developed, preserved and refined by generations through continuous interaction, observation and experimentation with their surrounding environment. It includes beliefs, values, and practices gathered from the practical experience of older generation, and its whole function is survival and development of culture of people. Traditional foods, originated from ancestral kitchens are developed through ages, invented, modified, utilised and evolved to improve nutritional and social wellbeing of the people around the world. Most of them are culture specific, region specific, environment specific, community specific and season specific. These foods are socially, culturally and economically important and provide food security, enhance livelihood and improve nutritional and social wellbeing of people. Food culture arises out of the place of a people’s origin and so traditional local foods hold the potential to bind and stabilise communities and enable a cultural continuity through conserving their histories. Indian cuisine is represented as a wide spectrum of food cultures with distinctive regional differences and preferences (Achaya, 1998).

Introduction

The green revolution which initiated in India during 1960’s to 1980’s was an attempt to overcome the then prevailing threats of food scarcity and lack of foreign exchange. The food scarcity was a result of severe drought which engulfed the country as well as the political situation it had to face after its short period of gaining independence (Reddy, 2010). The only way out to overcome the acute food scarcity was intensive agriculture, with the use of high yielding varieties, chemical fertilisers and pesticides which heavily boosted agriculture production in India. The remarkable increase in production and productivity resulted in non-judicious use of chemical inputs to extract the maximum from the degrading soil. This marked the era of soil, water and air pollution and extreme health hazards to all life forms.

Rachel Carson’s “Silent spring” in 1962 was an insight into the path of DDT the then prevalent pesticide through its effect on the food chain as well as the environment. She was one among the scientists to raise her voice against the indiscriminate use of pesticides. The evident impacts raised concerns over the continued use of chemical inputs (Lairon, 2010). The situation warranted the reduced or limited use of chemicals in agriculture which resulted in an “organic movement”. This caused a slow, but evident shift in the interest of growers and consumers towards organic agriculture for health security, food safety, quality and better returns (Niggli et al., 2007).

This review is an attempt to analyse the various factors affecting the safety and quality of organic food products in comparison with conventional food. Drawing a proper conclusion was a difficult task due to the limited availability of scientific papers published in this aspect, indication of only trends rather than solid proofs and non-revelation of non-significant data regarding related experiments. However, this review could evaluate the positive and negative aspects of organic cultivation and food production from the available data, so as to suggest measures for improving the quality and safety of organic food products.

Introduction

Packaging helps to maintain the benefits of food processing and enables safe transportation of foods from their point of origin to point of consumption without compromising the wholesomeness of processed food in terms of its physico chemical and microbiological quality. However, packaging technology must balance protection effects with environmental issues, material and energy costs and should comply regulations on municipal solid waste disposal and release of pollutants. These regulations are different in jurisdictions around the world.

Safety implications of food packaging raise concern in recent times due to advances in technology leading to variety of packaging materials and additives. Also there is an alarming situation of damages to environment and natural resources of the planet, due to indiscriminate use and disposal of packaging materials.

However, food packaging as a means to protect and preserve food integrity, to enhance its shelf life and improve consumer appeal cannot be overlooked.The applications of food packaging and its primary role to protect and preserve food has remained the central focus of packaging innovations.Packaging materials are available in variety of forms and are made up of variety of ingredients.While paper. While paper, plastic, petroleum based materials have been in use for many years, the recent approach is towards environment friendly options from agricultural produce such as plant fibres sugars and starches. Advances in packaging has led to development of newer materials and combinations with specific economic and functional benefits.Food packaging ,in general , provides the ability to withstand thermal processing and acts as a barrier against light, moisture,oxygen and other sources of contamination.

Introduction

The conventional thermal processing technologies are dependent on high temperature to control the growth of pathogenic and spoilage causing microorganisms. However, the exposure to high temperature for prolonged time results in several biological, chemical and physical modifications leading to their sensory, nutritional and textural changes. Currently, consumers are more interested in minimally processed food products with improved safety and shelf life. In order to fulfill the market demand, innovative non-thermal food processing techniques to inactivate the microorganisms have been developed. These techniques retain freshness, nutritional value and sensory characteristics of food items without any significant thermal degradation.

Non-thermal technologies are used in interdisciplinary sciences, and in many other applied areas. The three main pillars related to the use of novel food technologies are food safety, quality and environmental impacts. Besides the food safety and quality dimensions, these non-thermal processing technologies have the possibility to shorten treatment time, lower energy consumption, and lower carbon footprint. Depending on the source of energy transfer, non-thermal technologies have different types of action. It includes inactivation of microorganisms in radical formation (plasma, ultrasound, ozonation, UV light, etc.); mechanical action through hydrodynamic effects, shock waves (ultrasound and plasma), electric and magnetic fields; or extremely high pressures that are causing disruption of the cell organelle.

The novel non-thermal technologies destroy the pathogens at room temperature as well as utilize less energy compared to conventional ones and have the potential of developing new food products having distinctive functionality. For optimizing the product quality, time for processing and also to inactivate the enzymes and bacteria, each of these techniques can be used either alone or in combination. The adverse effect of some technologies on the sensory, texture, and nutritional values of food could be overcome by using hurdle technology. Combination strategies are more efficient for improving the food quality and have the potential to ensure the microbial safety of foods. An overview of the effect of novel process technologies on the quality and safety of food is elaborated in this chapter.

Introduction

Food quality control systems in all sectors of food chain around the globe are driven by guidelines to help the authorities to enforce rules and regulations to protect the public from fraud and deception in various levels of food production and facilitate fair trade. This also helps authorities to select suitable options of infrastructure and enforcement mechanics. Such documentation provide possible infrastructure and approaches to national food control systems to use them or further improve them wherever needed (Temesgen, 2015). To make a food control system most effective; it is strengthened by improving the existing fragmented legislation, multiple jurisdictions, and weaknesses in surveillance, monitoring and enforcement in many countries. Organisations like FAO and WHO help enforce food laws and regulations to meet a country’s sanitary as well as phytosanitary requirements.

Generally, food law may be divided in two parts: (i) a basic food act, and (ii) regulations. The Act itself give broad principles, while regulations contain detailed provisions governing the different categories of products coming under the jurisdiction of each set of regulations. Detailed provisions are needed for effective administration of and enlightened compliance with the basic food laws. In governments where there is a division between the responsibilities of the legislative and executive branches, the legislative branch enacts the basic law, while detailed regulations are elaborated and promulgated by the executive agency or agencies responsible for administering the law. Regular revisions of regulation is necessary because of novel scientific knowledge, change of processing technology, or quick action to protect public health. Such revisions can be made much more expeditiously by executive agencies than by legislative bodies. In some of the countries food standards are a part of the regulations; in the other countries they are separate enactments.

Introduction

Food and water safety is a public health concern. “It is health that is real wealth and not pieces of gold and silver” is a famous quote by Mahatma Gandhi. To provide good health and to maintain it properly for all citizens, the country need to assure the quality and safety of food consumed by it's population (Attrey, 2016). Apart from nutrition and taste, a more important part of food is the safety standards during manufacture, storage, distribution, sale and import. Food safety is particularly important in India, where an inordinately high percentage of population suffer from malnutrition and food borne diseases (Bahuguna, 2016). Food borne diseases in India have increased the frequency of mortality and morbidity. Around 5.82 crore cases of food borne diseases and 3.51 lakh food associated deaths were reported in 2010. Nowadays the consumption of unsafe food is being considered as an alarming threat to the growing global food markets. Adulteration and synthetic milk in India, powdered infant formula with melamine in China and adulteration of beef in Europe are a few examples. These issues can be resolved to a great extent, through appropriate food laws and policies. A country should not only possess appropriate statutory, regulatory legislations, policies in place for the su-pply of safe and good quality food at all times, but also should assure that the same is imple-mented seriously (Attrey, 2017).

Apart from health, food safety is vital for economic growth and progress as well. In India, the food processing industry holds tremendous opportunity. It has high employment potential, can boost exports of agro-products out of the country and also provide better returns to farmers for their produce. The concept of food quality and food laws is not totally new in India because food was considered an important aspect of healthy living even in ancient India. India took an important step towards building a safe food culture a decade ago by enacting the Food Safety and Standards (FSS) Act. In one stroke, it brought about a paradigm shift in the way we look at food safety regulations in India. Food Safety and Standards Authority of India (FSSAI) are mandated under Food Safety and Standards Act 2006 to protect people from this threat. In its role of a food regulator, FSSAI can be proud that it touches the lives of each of the 1.3 billion people in the country. More than just reaching the people, the watchful eye of FSSAI is assuring them that the food they get in any form, raw or processed is safe to consume (Agarwal, 2016).

Introduction

A food safety system revolves around different aspects, beginning right from the farm, where the food is created and transported to where the customers purchase, eat and dispose. This includes production, processing, distribution, preparation, marketing, access, consumption, and disposal. These processes need to have numerous resources like people, business, farms, communities, interventions, policies, and politics. All steps ought to be coordinated for an organisation to make progress. In today’s world of processed foods and industrial farming practices, ingredients and preparation procedures are typically uncertain. In order to reduce the confusion of consumers and to provide quick, straightforward identification of the commodities they’re searching for, many items are now “certified” by revered organizations.

Food safety certification is a third-party verification, to ensure that commodities, processes or systems in the food supply chain meet accepted food safety standards. It is distinct from different systems like supplier declarations, laboratory test reports or inspection body reports. Food certification is predicated on the results of tests, inspections and audits and provides confidence to the buyer as a result of an organization’s commodities or system are being completely evaluated against accepted national and international business standards by a competent third body.

1.1 INTRODUCTION

India is the seventh largest country in the world in total geographical area and has second largest population next to China. Around 55 to 60 per cent of its population depend on agriculture and allied activities. Horticultural crops constitute a significant component of total agricultural production in the country. They require very intensive care in planting, carrying out different cultural operations, manipulating growth, harvesting, packing, transportation, marketing, storage and processing.

1.2 AGRICULTURE

The term agriculture broadly refers to the technology of raising plants and animals. Agriculture is the science, art or practice of cultivating soil, producing crops and raising livestock in varying degree of proportion followed by marketing. In other words, it is the activity of man to produce three basic needs of human being, i.e., food, fuel and fibre (3F) by using terrestrial resources optimally. The term agriculture is derived from two Latin words ager meaning field or land and cultura meaning cultivation or growing.

2.1 INTRODUCTION

Owing to a varied agro-ecological and eco- edaphic condition prevalent in one or other part of the country, quite a large number of crops are grown in different parts of India. India is rich in bio-diversity with four hotspots out of twenty-five in the world. About 356 domesticated plant species having economic and botanical importance and 326 species with their wild relatives are found in Indian sub-continent. Besides the above, 9500 other plant species are also available. More than 50 different types of fruits, 50 different types of vegetables, 95 types of spices and condiments, medicinal and aromatic plants, plantation crops and ornamental crop plants have been recorded. To avoid confusion and identity, the horticultural plants are grouped into different categories based on similarity or dissimilarities. Grouping of the crop plants with similar characteristics is referred as classification.

3.1 INTRODUCTION

Life cannot be sustained without adequate nourishment. Human beings need adequate food for growth, development and to lead an active and healthy life. Animals satisfy basic food requirement mainly through natural selection. But human beings have access to a wide range of foods to choose to make up their diet. Since all foods are not of same quality from nutritional point of view, man’s ability to meet his nutritional need and maintenance of good health depend upon type and quantity of foods he is able to include in his diet to satisfy hunger. Human beings need a wide range of nutrients to perform various functions in the body and to lead a healthy life. Several reports have shown that adequate intake of fruits and vegetables forms an important part of a healthy diet and low fruit and vegetable intake constitutes a risk factor for chronic diseases such as cancer, coronary heart disease (CHD), stroke and cataract formation. The nutrients include proteins, fats, carbohydrates, vitamins and minerals. The foods containing these nutrients which we consume daily are classified as cereals, legumes, nuts and oil seeds, fruits, vegetables, milk and milk products and f lesh foods like fish, meat and poultry. Some foods provide only a single nutrient and some multiples. Scientific evidence indicates that frequent consumption of fruits and vegetables can prevent oesophageal, stomach, pancreatic, bladder and cervical cancers and that a diet high in fruits and vegetables could prevent 20% of most types of cancers. Reports indicate that increasing individual fruit and vegetable consumption by 600 g per day could reduce the global burden of stroke by 19% and decrease the risk of coronary heart diseases by 31% respectively. Realizing the food value of fruits and vegetables in human nutrition the Indian Council of Medical Research (ICMR) recommends per capita use of 120g fruits and 280g vegetables per day.

4.1 INTRODUCTION

India enjoys a wide range of climates and agro-meteorological zones which are suitable for growing various kinds of horticultural crops like fruits, vegetables, f lowers, spices and condiments, plantation crops, and medicinal and aromatic plants.

India is the largest producer, consumer and exporter of spices in the world. India stands second both in production of fruits and vegetables next to China. China contributes 21.2% in the world fruit production whereas India produces 12.6%. When we think of vegetables, China produces 49.5% and India produces 14.09%. India is the largest producer of Mango, Banana, Papaya, Coconut, Arecanut, and Cashewnut in the world. In the country, Andhra Pradesh (13.0%) is the leading state in fruit production followed by Maharashtra (11.2%). In case of vegetables, Uttar Pradesh stands first occupying 15.1% share followed by West Bengal and Madhya Pradesh in the range of 14.6% and 10% respectively. In cut flower production West Bengal ranks first.

Total horticultural production for the year 2017–18 was 311.71 million tonnes from cropping area of 25.43 million hectares of land and an estimated production for the crop year 2018-19 is 314.87 million tonnes from an area of 25.6 million hectares.

5.1 INTRODUCTION

The importance of the best quality planting material as an initial investment is a well-realized factor for persons engaged in horticulture field. So, nurseries have great demand for the production of plants, bulbs, rhizomes, suckers and grafts. But in general, good quality and assured planting material at reasonable price is not available many a times. Nursery is the basic need of horticulture. Plant propagation techniques and practices is the core of horticulture nurseries. The planting materials for horticultural plantations are raised from seeds and vegetative parts. The difficulty of procuring tree seeds and their rising cost makes it necessary to find means to increase seedling survival and growth.

Raising a nursery needs a great skill. Nursery business has become an agro- business for the unemployed youths. Generally, various commercial crop growers require a good quality saplings or grafts of genuine type. So, nursery raising is quite a remunerative enterprise.

Nursery is a special place where seeds are sown, plants are propagated, grown, nurtured to usable size for planting or for sale. Nurseries provide the necessary control of moisture, light, soil and predators and allow production of healthy and hardy seedlings.

6.1 INTRODUCTION

The Climate and soil play important role in growth and development of the plant. Growers in general and fruit growers in particular should have adequate knowledge of the effect of various soil and climatic conditions on raising horticultural crops. Horticultural crops cannot be grown in all types of soil and climate. Hence zone- wise cultivation is made. Climate includes a number of parameters like temperature, rainfall, atmospheric humidity, wind, hail and light whereas soil covers factors like moisture content, texture, soil reaction, nutrient content, chemical composition and soil temperature.

6.2 SOIL

Soil is a thin outer covering of the earth surface. It is the natural resource directly developed by different natural forces acting on natural materials. Soil serves as a base and support for plant growth. It is a basic medium for plant growth and supplies nutrients for growing plants. Soil is the home of the plant root and the reservoir for essential nutrients and water for growth and development of crop plants.

7.1 INTRODUCTION

Gardening is a practice of growing different kinds of horticultural crops in a particular land area as a part of horticulture either for consumption or sale, export, beautification etc. Basing on the crops grown, gardens are named accordingly, e.g., for raising vegetables, it is vegetable gardens; for fruit crops, it is orchard; for plantation crops, it is estate plantation; for ornamental plants, it is gardening and landscape etc. The history of gardening is not new. In ancient time kings, emperors, rulers, sages were establishing different types of gardens for different purposes.

8.1 INTRODUCTION

Orchard is a place or a piece of land where different kinds of fruit plants are planted in orderly manner and managed efficiently for production of successive yield to get assured economic return. An orchard being capital-intensive and long-term venture careful planning, layout, selection of site, preliminary operations etc. are to be done. It is easy to establish an orchard considering its features critically but difficult to manage afterwards. It needs high managerial skills and technically skilled manpower to carry out different orchard operations. Any lapses in management can lead to incur heavy loss.

9.1 INTRODUCTION

Establishment of an orchard incurs long term investment for which it needs a very critical planning. As it is a long-term investment, plants planted in the orchard should suit to the prevailing climatic condition of that area. The land remains occupied as long as 40 to 50 years. Any mistake committed during initial year is hard to rectify later on. Proper layout of the orchard ensures optimum utilisation of land and resources for successive economic production. It becomes easy for different inter-cultural operations, harvesting and transportation of the produces. Uniform distribution of plants in the selected land in various systems of planting is done after proper layout.

9.2 LAYOUT

The proper layout of orchard aims at accommodating maximum number of trees per unit land area, maintaining adequate space for proper development of the trees and convenient orchard management practices.

10.1 INTRODUCTION

Most botanists identify trees by their leaves, f lowers and fruit. However, the plant architecture specialist is interested in trunks, branches and twigs. All types of fruit tree do not require pruning, e.g., mango, sapota, while some fruit trees can grow well naturally, e.g., pineapple, papaya as they do not require pruning. Most deciduous trees like apple, pear, almond etc. and grapes, ber, fig, citrus, pomegranate, guava etc. require pruning to train them for desired shape.

10.2 TRAINING

Training is an operation by which the plant is made to develop an orderly structure or frame work. This is done by staking, tying, supporting, propping, trailing or spreading on certain structure with or without pruning of plant. Training is usually done when plants are young. Bending, twisting, decapitations are done by using springs of hard wire, where it is required. It is a physical technique which controls the shape, size and direction of plant growth known as training or in other words, training in effect is orientation of plant in space through techniques like tying, fastening, staking, supporting over a trellis or pergola in a certain fashion or pruning of some parts.

11.1 INTRODUCTION

Plant growth regulators have remained an important component in horticulture from time immemorial because they were effective means of quantitative as well as qualitative improvement in growth and development of crops. Plant Growth Regulators (PGR) are diverse group of organic compounds other than nutrients, produced artificially or by plants which in low concentrations promote, inhibit or modify the physiological process in plant. The term includes both naturally occurring phytohormones as well as synthetic compounds. These are produced naturally in higher plants, controlling growth or other physiological functions at a site remote from its place of production and active in minute amounts. Plant Growth Regulators are used in different forms like liquid, powder, paste etc. “Hormone” is Greek word derived from “hormao”, which means to stimulate. Thimone (1948) suggested the use of term ‘phytohormones’ as the organic substance, which are produced naturally in plants, synthesised in one Part And usually translocated to other part wherein every small quantity affects the growth and other physiological function of the plants. To distinguish them from the animal hormones they are termed as phytohormones. Auxin was the first hormone to be discovered in plants and at one time considered to be only naturally occurring plant growth hormone. The role of plant growth regulators in various physiological processes such as seed germination, f lowering, fruiting, seed development, fruit ripening and yield etc. in different crop plants is well established (Kiran et al., 2011). There are five classical phytohormones: auxins, gibberellins, cytokinins, ethylene and abscisic acid. Besides classical phytohormones a variety of other compounds that play roles in plant growth and development have also been identified, including jasmonic acid, salicylic acid, brassinosteroids and polyamines (Basra, 2000). The application of plant growth regulators in agriculture has started in 1930 in the United States. Ethylene, a naturally occurring substance, is one of the first plant growth regulators being discovered and used successfully for enhancing f lower production in pineapple (Fishel, 2006). Its toxic effects to human beings are low.

12.1 INTRODUCTION

Water is a factor of prime importance in agriculture industry. Water management is one of the largest and most important inputs into an orchard. An efficient water management refers to artificial application of water, i.e., irrigation in crop root zones in case of soil moisture deficit and removal of water, i.e., drainage from the root zone in case of excess so as to provide the crops a most optimum soil moisture regime for best production. It means how best we are in irrigating and dewatering our fields so that plants are protected from stress as well as water logging (Goswami, 2015). Water resources are continuously overburdened with excessive drafts and water sources are shrinking at faster rate. Groundwater levels are falling at the rates faster than ever. Under this type of circumstances, judicious use of water should be given due attention for water conservation and also in increasing water productivity. Area under horticultural plantations is increasing at exponential rate. The unproductive uplands and low productive midlands and lowlands are brought under fruit based horticultural plantations. For a profitable orchard enterprise, a well-planned irrigation system and efficient water management practice are of utmost importance. Horticultural sector, which includes vegetables, f lowers and fruits, has enormous potential for development owing to varying agro-climatic conditions in India. There is tremendous scope for increase in productivity and quality of horticultural crops, which is necessary to compete in this modern competitive world market. There are many production technologies available to increase the per unit vegetable production and also to increase its quality. One of the widely acceptable, reliable and cost- effective technologies is pressurized irrigation.

13.1 INTRODUCTION

Weed is defined as an unwanted plant growing at a place where it is not desired. Weeds are unwanted and undeserved plants that interfere with the utilization of the land and water resources and thus adversely affect crop production and human welfare. Thus, a plant out of its place or a plant growing where it is not desired at that time is a weed. Weed has no species, but name was suggested as a useless and harmful plant that persistently grows where it is quite unwanted. According to Jethro Tull, the father of Weed Science, weed is defined as the unwanted, undesirable plant, growing out of their proper place, which interfere with the utilization of natural resources, prolific, persistent, competitive, harmful and even poisonous in nature and can grow in adverse climatic conditions. Of the total losses caused by pests, weeds have a major share (30%). They reduce the crop yield and decrease the quality of produce and hence reduce the market value of the turnout. Weeds are a major problem to horticultural production as they take advantage of their initial slow growth rate. Weeds reduce crop yield, lower their quality, act as alternate host of many pests/diseases and also have allelopathic effects on crops. Weeds also interfere with vital farm operations like weeding, fertilizer application, herbicide application and harvesting. Both annual and perennial weeds are common in their actions reducing the productivity of fruit trees. Weeds also provide shelter to various pathogens by becoming an alternate or collateral host of invaded crops by a number of fungal, bacterial and viral diseases.

The worst weeds found in the world are Cyperus rotundus, Cynodon dactylon, Echinochloa crusgalli, Echinochloa colona, Eleusine indica, Sorghum halepense, Imperata cylinderica, Eichhornia crassipes, Portulaca oleracia, Chenopodium album, Digitaria sanguinalis, Convolvulus arvensis, Avena fatua, Amaranthus hybridus, Amaranthus spinosus, Cyperus esculentus, Paspalum cojugatum, Rottboelia exaltata (Rana and Rana, 2016). All of these weeds are found in India. It has been reported that about 36-42% losses may occur due to inadequate management of weeds in apple (El- Metwally and Hafez, 2007). Therefore, management of weeds in all agro-ecosystems is crucial to sustain our crop productivity and to ensure the food security to the rapidly increasing population.

14.1 INTRODUCTION

India is conferred with a varied agro-climatic condition which are highly favourable for growing a large number of horticultural crops such as fruits, vegetables, root tubers, ornamental, aromatic plants, medicinal herbs, spices and plantation crops like coconut, areca nut, cashew and cocoa (Ministry of Information and Broadcasting, GOI, 2008). India is next only to China in area and production of vegetables and occupies prime position in the production of caulif lower, second in onion and third in cabbage in the world. After achieving food security, it is being increasingly felt that India needs to achieve nutritional security for betterment of its population. In achieving nutritional security fruits and vegetables play an important role (Ganeshmurthy et al.2011). Although we have achieved good production levels of fruits and vegetables, the present production of fruits and vegetables may not be enough to meet out the demand. To feed the ever-increasing population in a sustainable way a tremendous effort will have to be made to increase the production of fruits and vegetables both horizontally and vertically through a rational and balanced use of production inputs, specially the mineral fertilizers. Soil fertility is a key factor for successful crop production, and it is a measure of capacity of soil to supply plant nutrients. The importance of soil fertility and fertilizer management is being increasingly recognized in all countries recently to meet the demand for food and other agricultural raw materials. Intensive use of fertilizer, intensive cropping with high yielding cultivars have increased the food production and reduced the food shortage, but it has also brought in numerous problems of soil fertility, soil and water pollution. On the other hand, fast depletion of nutrients due to over exploitation, a wide-spread deficiency of N, P, K and S coupled with micro-nutrients deficiencies especially Zn and boron has been noticed in many soils. Further deforestation, shifting cultivation, burning of trees, bushes, grasses and cow dung, soil erosion, soil degradation, nutrient losses, excessive fertilizer application, leaching losses etc., have aggravated the depletion of soil fertility status. It is being realized that the future of Indian agriculture is closely related to scientific management of soil fertility along with judicious and efficient use of fertilizers. Soil fertility and nutrient management is one of the important factors that have a direct impact on crop yield and quality. Soil test reports help in determining soil organic matter, pH, electrical conductivity, cation exchange capacity, and levels of important macronutrients (phosphorus, potassium, calcium, magnesium) and micronutrients (boron, zinc, etc.). These reports also help estimating lime or sulphur application rates to increase or reduce soil pH, respectively. Maintaining a soil pH between 6.0 and 7.0 is recommended for most crop rotations that include vegetable crops.

15.1 INTRODUCTION

Cropping system is defined as a cropping pattern followed on a farm and its interaction with farm resources, other farm enterprises and production technology. In other words, cropping system refers to a combination of crops in time and space. When annual crops are considered, a cropping system usually means the combination of crops within a given year (Willey et al., 1989). This cropping system might provide insurance against crop failure by reducing disease (Fininsa and Yuen, 2002) and insect incidence (Gahukar, 1989) or against unstable market prices by planting two or more crops under intercropping and thus, reducing the risk of unexpected changeable prices. Intercropping in scientific way should be viewed from a theme of competition to one of collaboration with mutually beneficial relation with proper planning to get more return from limited natural resources. Legumes have been the common intercrops in any intercropping system owing to their short duration, N-fixing ability etc. Even though non-leguminous vegetables require longer duration than legumes and are non-N-fixers, they can also be suitable as intercrops because of their high profitability and higher yields.

16.1 INTRODUCTION

Mulch, a technical term, means ‘covering of soil’. A mulch is a layer of material applied to the surface of soil. It may be applied to bare soil or around existing plants. Mulches of manure or compost will be incorporated naturally into the soil by the activity of worms and other organisms. Mulching is the process or practice of covering the soil/ground to make more favourable conditions for plant growth, development and efficient crop production. While natural mulches such as leaf, straw, dead leaves and compost have been used for centuries, during the last 60 years the advent of synthetic materials has altered the methods and benefits of mulching. The research as well as field data available on effect of synthetic mulches make a vast volume of useful literature. In this manner it plays a positive role in water conservation. The suppression of evaporation also has a supplementary effect; it prevents the rise of water containing salt, which is important in countries with high salt content water resources.

17.1 INTRODUCTION

Bearing habit indicates position of f lower bud with respect to vegetative growth of the plant after cessation of juvenility. Different fruit trees have different bearing habits. The knowledge of bearing habits will be of much importance for regulating the bearing of any plant by means of pruning. Terminal bearers are not normally pruned, whereas in case of lateral bearers pruning certainly increase the bearing, as it encourages the sprouting of lateral buds. Fruit trees may bear the fruits either terminally on a long or short growth, laterally on present or past season growth or adventitiously from any point on the trunk or root. The relative position of a fruit with reference to its potential bud giving rise to f lower or inf lorescence in the shoot is known as bearing habit. Knowledge on the bearing habit is a pre-requirement before performing pruning in any fruit crop (particularly in ber, guava, grape etc.). Proper understanding of bearing habits helps a lot in manipulating time and period of f lowering and fruiting which consequently inf luence harvesting and yield of better-quality fruits.

18.1 INTRODUCTION

The decline in productivity of old and senile orchards existing in abundance has become a matter of serious concern for the orchardists, traders as well as scientists. In India 30-35% area under fruit crops is occupied by old, senile, and pest-and-disease- affected orchards. For overcoming the problem of unproductive and uneconomic orchards existing in abundance, large scale uprooting and replacement with new plantations will be a long term and expensive strategy. Thus, rejuvenation of old and senile orchards is a good alternative.

19.1 DEFINITION OF ORGANIC FARMING

1.According to IFOAM (International Federation of Organic Agriculture Movement), Organic Farming definition includes all agricultural system that promote the environmentally, socially and ecologically sound production system of food and fibres. IFOAM stresses and supports the development of self- supporting system on local and regional level.

2.As per the definition of the USDA study team on organic farming “organic farming is a system which avoids or largely excludes the use of synthetic inputs (such as fertilizers, pesticides, hormones, feed additives etc) and to the maximum extent feasible rely upon crop rotations, crop residues, animal manures, off-farm organic waste, mineral grade rock additives and biological system of nutrient mobilization and plant protection”.

3.In another definition FAO suggested that “Organic agriculture is a unique production management system which promotes and enhances agro-ecosystem health, including biodiversity, biological cycles and soil biological activity, and this is accomplished by using on-farm agronomic, biological and mechanical methods in exclusion of all synthetic off-farm inputs”.

Family : Amaranthaceae

Flowering : October-December

Fruiting : December-January

Botanical description

The plant is an erect, straggling or subscandant herb. The leaves are ovate, elliptic, obtuse, acute and finely attached to the stem on both sides. The flowers are greenish white in colour, bracteolate having membranous blade and seeds are reddish brown in colour, sub-cylindric at apex and rounded at the base.

Family : Euphorbiaceae

Flowering: July-September

Fruiting: September-December

Botanical description: The plant is a small erect herb, growing up to 60 cm or more. The ascending branches are angled and velvet-hairy. Leaves are broadly ovate, nearly triangular, rather coarsely toothed. Leaf stalks are as long as or longer than the 3-5 cm long blades. Flowers are stalkless, borne on erect axillary spikes longer than the leaves. Male flowers are minute, crowded distally. Female flowers are scattered along the inflorescence axis, each subtended by a conspicuous semicupular leaf-like toothed green bract nearly 7 mm long. Capsule is bristly and1 mm broad.

Ecology: It is mostly found in hot, low to medium altitude, sandy margins of rivers, seasonal water courses and pans, usually in shade of thickets, on rocky hillsides and often in disturbed ground and as a weed of cultivation.

Family : Amaranthaceae

Flowering: August-October

Fruiting: November-January

Botanical description: The plant is a perennial sub-erect, diffuse or prostrate herb, growing upto 0.3-2 meter high, branched from the base and often also from above. Stem and branches are densely woolly with whitish or yellowish, shaggy hairs. Leaves are alternately arranged, nearly circular to lanceo shaped-elliptic, wedge-shaped at the base, rounded to sharp at the tip. Flower spikes are stalkless, solitary or usually in clusters in leaf axils, silky white to creamy in colour, forming a long inflorescence leafy to the ultimate spikes.

Ecology: This plant is commonly found in open forests on mountain slopes, on waste and disturbed ground and coastal scrubs. The plant is widespread in drier parts of the tropics and subtropics.

Use: Leaves are collected, fried and then eaten

Family : Amaryllidaceae

Flowering: December-January

Fruiting: January-February

Botanical description: It is a herb. The leaves of the plants are cylindric, fistular and look like tubes. Flower of the plant is white or greenish white with a short pedicel.

Ecology: The plant is commonly cultivated along the river banks during winter season. The plant loves to grow in sandy and loamy soil.

Use: Young leaves and shoots are collected, fried then eaten. The leaves and the flowering stalks are used for various preparations and curries.

Family : Amaryllidaceae

Flowering: November-December

Fruiting: January-February

Botanical description: The plant is a herb. The leaves of the plants are flat, linear with sheaths, about half of their length. Flower of the plant is white or greenish white with a short pedicel. The plant is having bulbs with membranous outer scales in the axils of which do exist 10-12 lesser bulbs.

English Name: Node Flower Allmaina

Family: Amaranthaceae

Flowering: May-June

Fruiting: June-July

Botanical description: The plant is an annual herb. It is erect and rising, 10-50 cm tall. Stem is branched from or near the base. The Leaves are obovate, oblong, or linear with 1.5-6.5 mm long and 0.3-2.5 cm wide. Flowers of the plant are greenish or orange-red in colour with 3-7-flowered cymes. Seeds are single, black and shining with 1.5-2 mm in diam.

Ecology: The plant is a common weed widely distributed in forests and cultivated lands.

Family: Amaranthaceae

Flowering: July-October

Fruiting: November-January

Botanical description: The plant is a perennial herb. The plant is a much branched prostrate herb, branches often purplish, frequently rooting at the lower nodes. The leaves are simple, opposite, somewhat fleshy, lanceolate, obtuse or subacute, glabrous and shortly petiolate. The flowers of the plant are small, white and in axillary clusters. Fruits are compressed obcordate utricles, with suborbicular seeds.

Family : Amaranthaceae

Flowering: Most part of the year

Fruiting: Year round

Botanical description: The plant is an evergreen creeper, herbaceous and perennial, growing up to 15 – 30 cm in height and spreading to form a growth mat about 45cm wide or more. Stems are prostrate or erect and moderately branched, hairless below, generally hairy above and in leaf-axils. The leaves are inverted-lanceolate or narrowly elliptic, acute at apex, narrowed at the base into a poorly defined petiole, mostly 2-6 cm long and 0.6-2.0 cm wide. Round or short-cylindrical flower heads lie stalkless in leaf axils, 5-10 mm long and 5-7 mm wide.

Use: Young leaves and shoots are collected, fried and eaten as green vegetables

Family: Amaranthaceae

Flowering: November-December

Fruiting: January-March

Botanical description: The plant is a herb, reaches heights of over 1 meter tall with fleshy oval shaped leaves that are sometimes pointed at the tips. It is having a deep maroon colour in the center of the leaf with streaks of red, purple and green. The plant produces feathery purple, magenta or red flowers from the central stalk which is packed with edible seeds. The flower buds are edible, once they mature and become bushy.

Ecology: The plant is commonly used as leafy vegetables and cultivated throughout the country. The plant loves to grow in the sandy soil in winter season. It is also cultivated in left over potato fields.

Use: Leaves and young shoots are cut into small pieces, cooked with salt and chilly and then eaten. Sometimes the leaves and shoots are mixed with vegetables in cooking.

Family: Amaranthaceae

Flowering: June-August

Fruiting: September-November

Botanical description: The plant is an annual erect herb that grows upto 1 meter in height. The stem is grooved and often redish. The leaves are long-petioled, ovate or elliptic, acute or subacute with base shortly cuneate to attenuate. The flowers are in axillary and terminal red or green panicled spikes with up to 20 cm long. Seeds are black in colour, shining and compressed or subspherical with thick margin.

Ecology: The plant being commonly used as leafy vegetables, is cultivated throughout the country. The plant loves to grow in soil rich with organic materials. The plant is commonly cultivated in summer and it grows luxuriantly in rainy season.

Family: Amaranthaceae

Flowering: June-August

Fruiting: September-December

Botanical description: The plant is an annual herb with sometimes red tinged erect stems, sometimes ascending, 30-150 cm long, usually branched. The leaves are ovate to rhombic- ovate, elliptic, lanceolate-oblong, or lanceolate, blades 1-12 cm long, 0.89-6 cm wide and smooth. The stem and its branches carry spines. Flowers of the plant are green, and are in axillary clusters in the lower part of the plant and in unbranched or branched spikes in the upper part. The lower clusters are entirely without stamens as the lower flowers of the spikes, the upper flowers in the spikes are staminate. Seeds are dark brown or black in colour.

Family: Amaranthaceae

Flowering: June-August

Fruiting: September-December

Botanical descripion: The plant is an erect tropical annual herb with long-stalked leaves, growing up to 5 ft tall. The leaves grow up to 5 inch long, are notched or rounded at the tips. The flowers are whitish-green or red white, the seeds are very small, shining, black or red- brown in colour.

Family: Amaranthaceae

Flowering: Throughout the year

Fruiting: Throughout the year

Botanical description: The plant is an annual herb with erect stems growing upto 10-80 cm in height. The leaves are triangular-ovate to narrowly rhombic, 2-7 cm long, 1.5-5.5 cm wide, hairless, with a narrow and small narrow notch. The flowers of the plant are green, in slender, paniculate spikes, in leaf axils or at the end of branches. Fruit is nearly round, about 1.3-1.5 mm in size.

Ecology: The plant is a fairly common weed on waste ground and roadsides and distributed throughout India. The plant is also cultivated during summer season.

Use: Leaves and young shoots are collected, roasted and eaten

Family: Acanthaceae

Flowering: September-December

Fruiting: January-April

Botanical description: The plant is an erect annual herb extremely bitter in taste (all parts of the plant). It grows erect to a height of 1-4 ft. with dark stem. The leaves are glabrous, lanceolate, pinnate, with 8.0 cm long and 2.5 cm broad. Flowers of the plant are small, white-purple or spotted purple in colour, spreading axillary and terminal racemes or panicles and acute at both ends. Seeds numerous, sub quadrate and yellowish brown in colour.

Family: Araceae

Flowering: July-August

Fruiting: November

Botanical description: The plant is a herb, growing about 90 cm in height. It produces 2 - 3 leaves, 5 - 30cm or more in size with a flowering stem 30 - 50cm long. Leaflets are lanceolate, acuminate and oblique, uniting in an intramarginal nerve. Fruiting head 5 cm long, ovoid, berries are initially green clustered fruits finally ripening to bright red.

Family: Meliaceae

Flowering: February-May

Fruiting: June-July

Botanical description: The plant is a tree. The leaf of the plant is about 20-38 cm in length, leaflets 5-9 pairs and obliquely lanceolate. Flower is white in colour and fragrant. The plant bark, leaves and flowers are bitter in taste.