eChapters

INTRODUCTION

Livestock is an integral part of agriculture in our country. In the decade, India’s population has grown drastically by 13% to 1.2 billion people. Meeting the nutritional needs of this swiftly growing is a gargantuan challenge. Researchers and young farmers have an important role to play in the India Government strategy to relieve pressure on food resources. The dairy industry is a large and important sector in India. We are the highest milk producers in world and milk is an integral source of nutrition and household income. But per animal production is very low as compared to developed countries. The challenge is to improve production and reproduction of dairy animals. Indian farmers feed their animals with imbalanced ration. Supplementation of mineral and vitamins in feed not only improves health status but also in turn increase the income of dairy farmers. The economic contribution of dairy sector seems to be quite substantial in the agricultural economy as well as in the national economy. Keeping in view the growing importance of dairy sector in the changing national and global economic scenario, the dairy farming vocational training programs are organized in the Extension Center of LUVAS at Jind. To undertake this work, 856 young dairy farmers of the area who have successfully completed dairy farming vocational training programmes during the year 2010 to 2013 were selected for the collection of data.

Introduction

A vision of the industrial landscape of the future that emphasises safeguarding society and the environment has lately surfaced as the “Industry 5.0” idea. People collaborating with robotics and intelligent machines are referred to as “Industry 5.0.” By utilising cutting-edge technologies like big data, Internet of Things (IoT) and robots can help people operate more efficiently and quickly. The Industry 4.0 pillars of efficiency and automation are given a more human touch through this. It aims to combine the inventiveness and problem solving abilities of human employees with the powers of mechanisation and artificial intelligence, ultimately producing a more productive and adaptable production environment. This paradigm shift emphasises the value of human decision-making and intervention in the industrial context while addressing the drawbacks of complete automation. By fusing the strengths of both robots and humans, Industry 5.0, which is still in its early stages, has the potential to revolutionise several industries. In 1987, the United Nations Commission defined sustainability as addressing the requirements of the present without compromising the capacity of people in the future to address their issues. Sustainability is essential in Industry 5.0, the next stage of industrial development characterised by growing digitization and automation. Within this paradigm, sustainable practices reduce resource consumption, trash, and emission levels, leading to more effective utilisation of resources like materials and energy. Industry 5.0’s commitment to sustainability reduces waste, carbon dioxide emissions, and environmental impacts. Utilising green technologies and eco-friendly practices helps reduce environmental impact

Introduction

The food processing industry is a sunrise sector and contributes around 14% of Gross Domestic Product, 13% of India’s exports and 6% of total industrial investment. The Indian food retail market is expected to reach Rs 61 lakh crore by 2020 and the food processing industry accounts for 32% of the country’s total food market. This is considered as one of the largest industries in India and is ranked fifth in terms of production, consumption, export and expected growth.

The drift towards urbanisation and busier way of life, pave path to tremendous bounce in the food market. Nowadays consumer’s approach to being fit is not about going to gym, but also consulting dietitians and adopting an adjusted eating routine. Consumer’s behaviour concerning food consumption has undergone significant changes as a result of the increased awareness about different value added food products, brands, and cuisines, and also their greater willingness to experiment and ability to pay. It leads to the concept of food security in to nutritional security. Companies are offering a wider range of products to the consumers as a result of their investments into product innovation, research and development. At present, various value added products with versatile colour, shape, ingredients etc are available in worldwide market. Among this, some food items like processed fruits and vegetables and dairy products have witnessed a momentous growth in export also. Recent surveys indicated that for companies manufacturing processed foods and beverages, rise in the obesity rate is a great challenge. Hence, efforts were made to develop commercially viable, new process protocols to design healthy products from underutilised food commodities.

Abstract

The UAE Space Reconnaissance Center (SRC) is accounted as a major national and regional source of up-to-date geospatial data, with direct reception of IKONOS, IRS and KOMPSAT satellite imagery as well as access to some other satellite and aerial imagery resources; an activity which covers the whole Middle East region. The main concern in monitoring the environment of UAE and surrounding countries is the desertification process, the monitoring of which requires careful watching of the sand movement and some other relevant features.

This paper throws light on the role of various types of satellite images in monitoring desertification, by utilization of IKONOS, IRS Pan and Landsat TM images covering part of Liwa and Alain areas, representing the two main dune regimes; Liwa and Manadir, which constitutes the northeastern edge of the Empty Quarter sand sea.

The availability of high resolution images makes it possible to detect the yearly or even seasonal sand movements, being controlled by the prevailing wind conditions and distance from the main sand source. The results clarify that movements of up to 25m was encountered at some small sand dunes and about 10m for larger sand dunes, towards the SSE and SSW in Liwa area. In Rimah area a movement of up to 30m was noticed at a small sand dune towards the ENE and about 12m shift in the hinge of a larger sand dune towards the NW. Temporary or permanent ? movement of thin sand sheets can reach 100’s of meters, was easily detected on Landsat images; ~ 25km NE of Alain city. The 5m panchromatic images, on the other hand, helped in tracing sand movements measured in few 10’s of meters, and interpretability of such images was enhanced by merging them with Landsat imagery.

Introduction

Self Help Groups (SHGs) are fast emerging as a powerful tool of socio-economic empowerment of the poor in rural areas. These are based on the principle by the people, for the people and of the people. Such groups are participatory processes to provide opportunities for people to share knowledge, common experiences and problems.

Self Help Groups (SHGs) of women in India have been recognized as an effective strategy for the empowerment of women in rural as well as urban areas, bringing women together from all spheres of life to light for their rights or a cause. Since the overall empowerment of women is crucially dependent on economic empowerment,  women through these SHGs work on a range of issues such as health, nutrition, agriculture, forestry etc. besides income generation activities and seeking micro credit. “SHG is a small, economically homogeneous and affinity based group of people who have decided to save and contribute to a common fund to be lent to its members as per the groups decisions”. Generally, a ‘Self Help Group’ (SHG) is formed when members of a community, who have the same or similar problem, come together, meet, share experiences, have discussions and thereby arrive at solutions.

A social group is commonly conceptualized as an entity comprising two or more individuals engaged in reciprocal communication, characterized by shared traits and possessing a collective sense of unity. Within the framework of the social identity tradition, researchers delineate groups as entities whose members self-identify as part of the collective. Social groups exhibit diversity in terms of size and typologies. For instance, an individual’s initial social interactions occur within the familial context, where interactions with immediate family members, notably the mother, serve as primary points of contact. Subsequently, as the individual progresses through developmental stages, engagement with peers and neighbors expands the social sphere, constituting another significant social group. Further social group affiliations emerge during formal education, as the individual integrates into student cohorts within educational institutions. Over time, the individual assumes diverse roles within broader societal contexts, contributing to the fabric of community and national citizenship. The diagrammatic representation of an individual’s interaction with his/her social group is as under.

Introduction

Modern agricultural systems that promote cultivation of a very limited number of crop species have relegated indigenous crops to the status of neglected and underutilised crop species. This has caused a decline in crop diversity in agricultural systems across the world and current research efforts have identified these underutilised crops as having potential to reduce food and nutrition insecurity. This is because of their adaptability to low input agricultural systems and better nutritional composition. Underutilised crops are otherwise known as undervalued or neglected or development opportunity crops (DOCs) (Kahane et al., 2013). They are already cultivated, but underutilised regionally or globally giving relatively low global production and market value. These underutilised crop species have also been described as “minor”, “orphan”, “promising” and “little-used”. Many of these traditional crops grown for food, fiber, fodder, oil and as sources of traditional medicine play a major role in the subsistence of local communities. With good adaptation to often marginal lands, they constitute an important part of the local diet of communities providing valuable nutritional components, which are often lacking in staple crops. Global Facilitation Unit (GFU) for Underutilised species define underutilised crops as, those plant species with under-exploited potential for contributing to food security, health (nutritional/ medicinal), income generation and environmental services.

Teaching

Extension teaching denotes a structured process aimed at fostering the learning experience. This process encompasses the facilitation of activities, provision of materials, and offering guidance necessary for the learner. In essence, it orchestrates scenarios wherein the subjects to be assimilated are brought to the learners’ attention, fostering their interest, engendering desire, instilling conviction, prompting action, and ensuring satisfaction.

Characteristics of Teaching

1. The quintessential objective of teaching transcends mere dissemination of information; rather, it endeavors to effect transformative changes in behavior.

2. Teaching is deemed efficacious only when learning is effectively acquired by the learner.

3. Teaching, analogously, is akin to illuminating a lamp rather than merely f illing a receptacle.

4. Teaching is a deliberate, purposeful endeavor, not a haphazard undertaking.

5. Effective teaching is methodically executed according to predetermined designs rather than being subject to inadvertent deviations.

6. Proficient teaching necessitates meticulous planning encompassing content, procedures, methods, and techniques.

7. Superlative teaching fundamentally hinges upon adept communication, which, in turn, demands empathetic sharing and lucid exposition.

Introduction

The technology behind Internet search engines is advancing quickly, and this has an impact on how individuals find the information they need online as well as how search engines improve their algorithms (N. Zafar et al. 2022). Search engines are playing a prime role in generating leads for businesses (Olbrich and Schultz, 2014), Because of this, search engines are regarded as the most recent online communication channels for dynamic marketing (Olbrich and Schultz, 2014). To examine how academic institutions (in higher education) use the web to facilitate student relations and identify how prospective students are using the Internet to research academic institutions, Will et al. conducted a study that involved the analysis of more than 3000 university websites. The web continues to be the primary research resource for prospective students, counselors, and parents. The research was undertaken (Sampath Kumar and Kumar, 2013) to determine whether or not academics utilized search engines to access scholarly content from the internet. 285 (95%) of the 300 respondents used search engines to find academic content, compared to just 5% who didn’t. To access the Ed-tech companies that are playing a role in academia, comparable assessment is crucial.

Introduction

Artificial intelligence (AI) became one of the 21st century’s most technologically disruptive innovations very quickly. The effort to be at the leading edge of AI discovery and development is becoming more intense as the field develops. The rapid advancement of artificial intelligence (AI) technology has sparked significant interest and debate across various sectors, including higher education. From personalized learning experiences to data-driven insights, AI offers a multitude of opportunities for optimizing educational processes and enriching student outcomes. In this reframed exploration, we delve into the transformative potential of AI within higher education and its multifaceted utilization across various domains. AI accelerates scientific research and knowledge discovery by analyzing vast datasets, identifying patterns, and generating insights that fuel innovation. Natural language processing (NLP) algorithms facilitate literature reviews, automate data analysis, and assist in hypothesis generation, empowering researchers to make breakthroughs across disciplines. AI-driven tools empower educators with innovative methods for teaching and assessing student progress. Automated grading systems, virtual tutors, and intelligent tutoring systems streamline administrative tasks, provide real-time feedback, and enable instructors to focus more on personalized instruction. AI streamlines administrative processes within higher education institutions, from admissions to alumni engagement. Chatbots handle inquiries, virtual assistants aid in course scheduling, and predictive analytics optimize resource allocation, enhancing operational efficiency and cost-effectiveness.

Social institutions encompass a cohesive array of norms that uphold fundamental societal values. It refers to a structured system of social relationships that encapsulates shared values and protocols, fulfilling specific societal requirements. According to Horton, it embodies common values and procedures, addressing the fundamental needs of a society. These institutions are formal cultural frameworks designed to satisfy essential social needs and establish organized patterns of human behavior in the execution of core societal functions

Social institutions emerge from societal interactions to address fundamental needs such as stability, law enforcement, and the delineation of authority and decision-making roles. Each organization operates within established sets of rules, traditions, and customs, collectively termed as institutions. These institutional frameworks consist of recognized procedures and norms that are accepted by society, regulating interactions and relationships between individuals and groups.

Personality, a term deeply ingrained in our everyday discourse, encapsulates the essence of what makes individuals unique. This multifaceted construct has intrigued scholars, philosophers, and psychologists alike throughout history. Its exploration not only delves into the intricacies of human nature but also seeks to unravel the complexities of individual differences and behavior.

The journey to understand personality spans millennia, with its roots tracing back to ancient civilizations. Early philosophical inquiries by thinkers such as Plato and Aristotle pondered the nature of character and temperament, laying the groundwork for later conceptualizations. However, it was not until the late 19th and early 20th centuries that personality garnered significant attention within the realm of scientific inquiry. The emergence of psychology as a distinct discipline heralded a new era of systematic study into the intricacies of human behavior and individual differences. Influential figures like Sigmund Freud, Carl Jung, and Alfred Adler pioneered seminal theories that sought to elucidate the dynamics of personality development, the unconscious mind, and the interplay of internal drives and external influences.

Abstract

The desert environment is one of the most challenging environments for human habitation. Inhabitants have to deal with climatic factors such as high temperature, sandstorms, flash floods and lack of water due to low rainfall. The people of Saudi Arabian desert had developed various traditional adaptation approaches such as living in tents, wearing head dresses, settling close to source of water, using camel for transportation, irrigation farming and traditional land management (hema). In recent times, modern technologies for air conditioning, transportation and housing have replaced the traditional adaptation methods especially in the cities. The modern technologies have reduced the challenges faced by the traditional society but has thrown up new challenges to sustainability. The new issues include urban flooding, depletion of underground water, high energy demand and consumption and loss of natural habitat to urbanization. This chapter reviews the traditional and the modern adaptation techniques in Saudi Arabia especially in the urban areas. It examines the implication of the changes for urban sustainability and explores different approaches for reducing the negative impacts. The chapter also dwells on the role of geospatial techniques in adapting to the desert environment.

Introduction

Successful marketing is important to every business. Marketing is a critical tool for establishing awareness, attracting new customers and building lasting relationships. It is the process of planning and executing conception, pricing, promotion and distribution of your ideas, goods or services to satisfy the needs of individual consumers or organisations. It is as important to put adequate efforts on marketing your product or service, no matter whatever time you have dedicated to development of part of it.

We live in an electronic era, where the globe has shriveled into our fingertips. Customers are having lot of options to choose from. Information of what you need is reaching you within a click, that your decisions are often being guided by such information. Marketing uses communication and advertising tactics to persuade customers that your brand, including your products and services are exactly what they need. Marketing is thus crucial to your business which can have a bearing on the success rate and requires research, planning and appropriate budget allocations.

One of the important concepts in marketing is that of marketing mix. The elements of this mix are: product, pricing, physical distribution and promotion. Marketing management is that which optimizes the elements in the marketing mix, so that organisation is able to achieve its objectives while gaining customer utility. This chapter throws light on various aspects of marketing mix that an entrepreneur needs to focus upon to ensure success.

A vacuum cleaner, also known as a sweeper or hoover, is a device that uses an air pump (a centrifugal fan in all but some of the very oldest models), to create a partial vacuum to suck up dust and dirt from fl oors and from other surfaces such as upholstery and draperies.The dirt is collected by either a dustbag or a cyclone for later disposal. Vacuum cleaners, which are used in homes as well as in industry, exist in a variety of sizes and models—small battery-powered hand-held devices, wheeled canister models for home use, domestic central vacuum cleaners, huge stationary industrial appliances that can handle several hundred litres of dust before being emptied, and self-propelled vacuum trucks for recovery of large spills or removal of contaminated soil.

Reliability aims at assessing the accuracy and consistency of whatsoever the measuring instrument measures irrespective of whether we are measuring what we are supposed to measure or not. Whereas the validity emphasises on the question “are we measuring what we were supposed to measure?”

To clarify the difference between reliability and validity, let us take an example of instruments that measure colour intensity. Assume, an expert develops two separate instruments X and Y to measure the intensity of green and red colour, respectively. But, the commercial manufacturer wrongly tags the red colour measuring instrument as X. When someone uses this wrongly tagged instrument for measuring the green colour intensity, whatever intensity values the instrument yields are reliable but not valid. It is so because the instrument is measuring red colour intensity accurately (hence data is reliable) but it is not measuring what it was supposed to measure –the green colour intensity (hence data is not valid).

Introduction

Fruits and vegetables are very important in a balanced diet. India has become the second largest producer of fruits and vegetables. Though, the production of fruits and vegetables make us believe in our strength for self-sufficiency, a significant qualitative and quantitative loss occurs in the produce from harvest till consumption. For self sufficiency and also for processing, export and to meet additional requirements, a lot of emphasis need to be given to reduce post harvest losses besides increasing production and productivity of fruits and vegetables. Though, processing plays an important role in conservation and effective utilisation of these perishable commodities, only less than three per cent of total production of fruits and vegetables are processed in India. The new industrial policy has placed this sector in the list of high priority areas.

Fruit and vegetable processing industry in the country is in a nascent and primitive stage. Number of establishments in the organized sector is less compared with several developed and developing nations. The technologies adopted for processing, preservation and value addition in medium, small and tiny industries are primitive and outdated. Processing of fruits and vegetables into various products using proper cost effective technology is a viable tool for improving economic status of farmers as well as our country. Fruit and vegetable preservation methods are broadly classified as (i) Physical methods: This includes removal of heat, addition of heat, removal of water and irradiation, (ii) Chemical methods: like salting or brining, addition of sugar and heating and by addition of chemical preservatives, (iii) Fermentation and (iv) Judicious combination of one or more of the above methods for synergistic effect.

Introduction

The food processing sector is highly fragmented industry, it widely comprises of the following sub-segments: fruits and vegetables, milk and milk products, beer and alcoholic beverages, meat and poultry, marine products, grain processing, packaged or convenience food and packaged drinks. A huge number of entrepreneurs in this industry are small in terms of their production and operations, and are largely concentrated in the unorganized segment. This segment accounts for more than 70% of the output in terms of volume and 50% in terms of value. Though the organized sector seems comparatively small, it is growing at a much faster pace.

The food processing industry can be classified into three categories: organized (25%), small scale (33%) and unorganized (42%) (Source: FAIDA/ Minstry of Food Processing Industries). The share of food processing in total manufacturing is only 9% in India.

Introduction

Mushrooms are fleshy spore-bearing fruiting bodies of fungi, produced above ground on soil or on their food sources. Total number of useful fungi having edible and medicinal values is over 2,300 species. Like green plants, they do not contain chlorophyll and as a result cannot manufacture their own food. In this respect, they are like animals because; they feed themselves by digesting other organic matter. They are a large heterogeneous group having various shapes, size, appearance and edibility.

The use of mushrooms as food is very old. People harvested mushrooms from the wild for thousands of years for food and medicine. The Egyptians regarded mushrooms as food for pharaohs. The Greeks and Romans described them as food for God and served only on festive occasions. The first professional growers of mushrooms were the Chinese. China is the major producer and consumer of both edible and medicinal mushrooms. As early as 1313, a document was published which described the cultivation method for Shiitake on wood logs. Even older is the cultivation of the wood ear mushroom (Auricularia spp) of which sources indicates that it was cultivated from the year 600 A.D. onwards. The white button mushroom, Agaricus bisporus, was domesticated in France.

Abstract

A survey was conducted in five different villages of Kangra district (HP) namely Padhiarkhar, Lachoon, Avery, Saliana and Patti. Thirty families from each village were selected. A sample of 650 subjects of different age groups was surveyed to assess their food and nutrient intake. It was observed that the food and nutrient intake was less as compared with the Recommended Daily Allowances (RDA). To meet the RDA of the vulnerable section of the society some of the energy rich recipes were prepared under All India Coordinated Research Project in Home Science. The recipes prepared were weaning mix (salty), Weaning mix (sweet), Papad, Shakerpare, Mathri, Pinni, Amaranth ladoo, Methi ladoo and Panjiri. These products were organoleplically acceptable. No fat content was found in the papad but it contained good amount of the vitamin C i.e. 70mg/100g. Maximum fat content was found in the panjiri (39.3g/100g). Protein content ranged between 0.78-5.64g/100g, minimum in panjiri and maximum in weaning mix (salty).