eChapters

Objective: Preparation of Turmeric powder
Turmeric (Curcuma longa L), the ancient and sacred spice of India known as ‘Indian saffron’ is an important commercial spice crop grown in India. It is used in diversified forms as a condiment, flavouring and colouring agent and as a principal ingredient in Indian culinary as curry powder. It has anti-cancer and anti-viral activities and hence finds use in the drug industry and cosmetic industry. 'Kum-kum', popular with every house wife, is also a by-product of turmeric. It finds a place in offerings on religious and ceremonial occasions. A type of starch is also being extracted from a particular type of turmeric. The increasing demand for natural products as food additives makes turmeric as ideal produce as a food colourant. India is the largest producer, consumer and exporter of turmeric in the world.

Organic products are grown under a system of agriculture without the use of chemical fertilizers and pesticides with an environmentally and socially responsible approach. This is a method of farming that works at grass root level preserving the reproductive and regenerative capacity of the soil, good plant nutrition, and sound soil management, produces nutritious food rich in vitality which has resistance to diseases. India is bestowed with lot of potential to produce all varieties of organic products due to its various agro climatic conditions. In several parts of the country, the inherited tradition of organic farming is an added advantage. This holds promise for the organic producers to tap the market which is growing steadily in the domestic and export sector.

As per the available statistics, India’s rank 8th in terms of World’s Organic Agricultural land and 1st in terms of total number of producers as per 2020 data (Source: FIBL & IFOAM Year Book, 2020). The APEDA, Ministry of Commerce & Industries, Government of India is implementing the National Programme for Organic Production (NPOP). The programme involves the accreditation of Certification Bodies, standards for organic production, promotion of organic farming and marketing etc. The NPOP standards for production and accreditation system have been recognized by European Commission and Switzerland for unprocessed plant products as equivalent to their country standards. Similarly, USDA has recognized NPOP conformity assessment procedures of accreditation as equivalent to that of NOP of US. With these recognitions, Indian organic products duly certified by the accredited certification bodies of India are accepted by the importing countries. APEDA is also in the process of bilateral equivalence with South Korea, Taiwan, Canada, Japan etc.

1. Introduction

Purple colour passion fruit (Passifora edulis Sims) is a tropical fruit and is well known for its nutritional content and medicinal properties (Patel, 2009). Various type of vitamin E such as α-tocopherol (5,7,8 trimethyl), β-tocopherol (5,8 dimethyl),g-tocopherol (7, 8-dimethyl),d-tocopherol (8-methyl) and α-tocotrienol, b-tocotrienol,g–tocotrierol and d- tocotrienol were quantified in passion fruit as antioxidant molecules with various health benefits (Ramaiya et al., 2013).

Foam mat drying convert thin pulp into stable foam by whipping. Eventually, the whipping process increases surface area, and speed up the drying rates which yield dried foam mat powder of acceptable quality in reduced time span (Kudra and Ratti, 2006). Rheology plays a vital role in food manufacture and marketing nowadays viz., design of handling systems, quality control and evaluation of sensory stimuli of viscosity (Barnes, 2001). It also concerns with how all food materials respond to applied forces and deformations. Basic concepts of stress (force per area) and strain (deformation per length) are keys to all rheological evaluations. Stress(r) is always a measurement of force per unit of surface area and is expressed in units of Pascals (Pa). The direction of the force with respect to the impacted surface area determines the type of stress. Normal stress occurs when the force is directly perpendicular to a surface and can be achieved during tension or compression. Shear stress occurs when the forces act in parallel to a surface. Various food shows different rheological behavior and categorized into solid and liquids stages. It basically means that food varies their characteristic in viscous and elastic behaviors commonly known as viscoelasticity of food, caused by entanglement of long chain molecules with other molecules (Abang, 2010). The dough rheology of various flour has been investigated by various research. Although, there has not been any published literature about dough rheology with incorporated passion fruit powder. To the best of our knowledge, there are no published reports regarding the shear stress properties of passion fruit powder incorporated rice dough.

Abstract

Mango pulp is high in prebiotic dietary fibers vitamin c, polyphenols, carotenoids, vitamins and dietary minerals. Mint leaves are known for its medicinal aromatic and flavorsome qualities. Mint act as powerful antioxidant, protecting the body against the formation of cancerous cells and is rich source of polyphenolic compounds. Tulsi also have antioxidant, adaptogenic, anti-inflammatory, antibacterial and immune-enhancing properties. Honey is natural sweetener and has antiseptic and antibacterial properties. Medicinally, honey is non irritant promote rapid growth of healthy tissue and is useful in purities value, bed spores, skin and intestinal disorder, etc. Keeping in mind the beneficial effects of these raw materials, attempt was made to prepare value added drink from it, which may have medicinal value and good sensory acceptability with objective to prepare and evaluate the recipe for value added green mango-mint-tulsi beverage and to study the shelf life of the developed value added beverage. The formulation prepared with partial substitution of honey was more acceptable. Throughout the storage period, the squash prepared with honey scored more in flavor, taste, mouth-feel and overall acceptability than without honey. The cost of production without including labour, bottling and other overhead charges came out to be Rs. 34.5/L for squash without honey and Rs. 59.0/L for squash without honey.

1. Introduction

Pineapple (Ananas comosus) is a tropical fruit having good sensorial characteristics such as, mechanical properties, flavor, acidity/sweetness ratio, color; and nutritional. Pineapple is known to be a good source of vitamins such as vitamin C, vitamin B and antioxidants. The free radical scavenging activity of pineapple is found to be much higher than banana and is comparable to that of guava (Alothman et al., 2009). However, it is a perishable cash crop that grows in abundance in a short time. This necessitates protecting the perishable fruit against quality loss during storage and distribution.

Fruit leathers are an economic and convenient substitute for natural fruits with high nutritional components. Leathers are made by removing moisture from wet pulp until the desired cohesive “leathery” composition is obtained. Since it is light and low in moisture it has minimum storage problems and is economical to ship (Moyls, 1981). Therefore, making fruit leather from fresh fruits is an effective way to preserve fruits (Maskan et al., 2002). Furthermore, fruit leather has far fewer calories, less than 100 kcal per serving (Huang and Hsieh, 2005) and have a far greater nutritional value (e. g., especially in terms of energy, minerals, antioxidants and fiber) than the fresh fruits because all nutrients are concentrated. There are large numbers of fruit leather available in the market, such as mango leather, apricot fruit leather, grape leather, berry leather, kiwifruit leather, and jackfruit leather (Torres et al., 2015).

. Introduction Millets, once considered as humble and forgotten grains, have made a remarkable comeback owing to their numerous health benefits, sustainability, and resilience in diverse agroclimatic conditions. Millet consumption is gaining momentum globally and thus it becomes imperative to establish clear and comprehensive standards for these grains. The chapter gives an insight into the reasons why millet standards are necessary, the challenges associated with implementing such standards and advocacy for a concerted effort to promote these nutritious grains as staples in our diets.

1. Introduction

Starch is present in the endosperm of cereal grains which provides the necessary energy during the process of germination and seedling establishment and rice starch is reported to supply 22% of global energy intake in humans (Sun et al, 2014). Starch is a semi-crystalline polymer composed mainly of linear and highly branched polymer viz. amylose and amylopectin respectively. Each polymer is composed of several D-glucose molecules and the difference lies only in the linkages between them. Amylose is a linear chain which is interlinked by α- (1→4) linkages and few branched chains (Kizil et al, 2002). Amylopectin subunits are linked by both-(1→4) and-(1→ 6), with about 95% of the glyosidic bonds being-(1→ 4) linkages and roughly 5% being-(1→ 6). The highly branched nature of amylopectin is attributed to the-(1→ 6) linkage.

Pineapple, are well adapted crops for the farmers towards water economy due to its morphological, anatomical, and physiological characteristics. However, the plant contains rosette leaf structure can able to channels the light rainfalls and dew through stem and finally into the soil. It also have the ability to absorb water and nutrients through their waxy leaves and aerial roots and can capable to store water in specialized aquiferous leaf tissue; multicellular trichomes that cover the leaves and protect the plant from excessive transpiration by reflecting radiation; a thick cuticle covering the leaf epidermis that restricts water loss by evaporation, location of the stomata in furrows at the lower leaf surface where they also are covered by trichomes, limiting evapotranspiration; and its nocturnal carbon dioxide fixation via the crassulacean acid metabolism (CAM) carbon assimilation pathway, which results in stomatal opening primarily at night when evaporative demand is lowest (Reinhardt et al., 2018). The most common propagating material of pineapple is suckers or slips. Suckers are used to arise from the underground parts of the plant are used for propagation. Slips arise from the fruiting stem and the crown region on top of the fruit.

In this context, it is important to know the nutritional aspects of pineapples which are as attractive as their unique anatomy. “Pineapples contain high amounts of vitamin C and manganese,” said San Diego-based nutritionist Laura Flores. These tropical fruits are also important for the dietary fiber and bromelain (an enzyme). “As well as having high amounts of manganese, which is important for antioxidant defenses, pineapples also contain high amounts of thiamin, A, B vitamin that is involved in energy production,” Flores said. Pineapples are fat-free, cholesterol-free and low in sodium (Arpaia et al., 2004; De Costa, 2010). Side by side they contain sugars of about 14 grams per cup (www.livescience.com, 2019). In continuation with this, the chapter was focused on physiological disorder of pineapple caused by various reasons.

Basically, non-pathological conditions are the reasons of physiological disorders of any kind of crop plants; it includes poor light, adverse weather, water-logging, phytotoxic compounds or a lack of nutrients, which affects the normal functioning of the plant system. Sometimes physiological disorders may be initiated before harvest, continue their development after harvest, or appear after harvest. In was observed several times that physiological disorders are causative agent for the deterioration of horticultural commodities which leads to economic losses. An important commercialized fruit i.e., pineapple is also facing the same problem of different kind of physiological disorders; it includes multiple crowns, fruit and crown fasciation, collar of slips, dry fruit and bottle neck, sun-scald/ sunburn, blackheart etc.

Abstract

A functional food is defined as food that provides health benefit beyond the basic nutrition. Such foods reduce risk of high blood pressure, coronary heart disease, osteoporosis, cancer and dental caries. Consumers’ increasing interest for maintaining or improving their health by eating specific food items has led to the development of many new functional foods including dairy products. These functional dairy foods contain some functional ingredients that decrease the absorption of cholesterol, reduce blood pressure and play role in regulation of satiety and have antimicrobial effects. Milk is a good source of fat, protein and minerals. It also contains several intrinsic functional components like melatonin, conjugated linoleic acid etc. in amounts lower than the body requirements. Fermented dairy products contain probiotics with special health benefits. Functional dairy foods could be produced with the addition and/or generation of functional components. Some examples include milk, yogurts and cheese enriched with conjugated linoleic acid or plant stanols/sterols to help reduce the risk of heart disease. Fermented dairy foods possess various nutritional and therapeutic properties. Lactic acid bacteria (LAB) play a major role in determining the positive health effects of fermented milks and related products. Dairy products with probiotics and prebiotics enhance digestive health, prevent colon cancer, help in lowering blood pressure and improve immune functions. Melatonin is important in curing of sleep disturbance and enhancement of alertness. Milk derived peptides have immunological, antimicrobial, ACE-inhibitory activity/antihypertensive, anti-carcinogenic and antioxidant activity. The aspects of functional dairy foods will be presented in detail.

Introduction

Agriculture as a primary sector in India is mostly production oriented. Global agriculture is experiencing significant changes in terms of technological and digital revolution, rapid urbanization, faster growth in middle income groups, changing food habits, market oscillations, and above all, climate change. During the last 50 years, India has recorded 4 to 10-fold increase in agriculture and food production(food grains-290 MT, horticultural produce -315 MT, milk production nearly 180 MT, and fish production approaching 12 MT), rendering the country as the second largest agrarian economy in the world (Singh, 2019). Despite the excellent progress, the country is home to over one third of the world’s small and marginal farm holders, with scattered land holding. Eighty f ive percent of the farmers are small and marginal. On the other hand, world’s population is growing and to meet the growing food demand there is a need to increase agricultural output by at least 60 percent globally, and 100 percent in developing countries (FAO, 2014a)

Introduction

Agriculture sector is currently at the crossroads, which is evident in terms of higher nutritive food requirements juxtaposed with growing population. Food production faces multiple challenges due to frequent occurrence of natural calamities, sudden rise in temperature, increase in occurrence of disease and pests leading to both pre and postharvest crop loss. Alarming decrease in fertility status of high and medium land soils of Odisha due to formation of hard clay pan below 4-6” of soil depth has resulted in slowing down of nutrient mineralization by the soil microorganisms within the soil. Crop production stress is further aggravated due to steady decrease in availability of cultivable land with the advent of urbanization, which concurrently reduced the number of dedicated agricultural households. It has been estimated that production of all food grains and horticultural crops needs to be doubled at farmer’s level in order to feed the growing population of the world failing which there will be food crisis by2050.

Introduction

Citrus fruits are acidic, exotic fruits with juicy, bitter, fruit segments inside. Citrus fruits commonly originated in tropical and sub-tropical regions of the world. They have long been valued as part of a nutritious and tasty diet. The f lavours provided by citrus are among the most preferred in the world, and it is increasingly evident that citrus not only tastes good, but is also good for people. Citrus fruits have certain therapeutic properties such as antitumor, anti-inflammatory and anticancer, due to phytovitamins and nutrients present in them.

The term ‘gender’ was first used by Ann Oakley and others in 1970s to describe the characteristics of men and women which are socially determined in contrast to biological differences. The term ‘gender’ further explains, a neutral term meaning, either men or women or both are in a particular context. The goal is to improve the status of disadvantaged class and get rid of socially created and approved discriminations. The green revolution in India changed the face of agriculture but apparently it contributed to two general trends (FAO, 1996) where wealthy have benefited more from technological change in agriculture than the less well off and secondly men have benefited more than women. In general, it is true that the priorities are set by men and some women, who are unaware of gender issues, and that these are seldom considered unless the research is sociological. But even social research can be totally gender blind.

A number of innovations have taken place towards ready to eat instant food mixes of traditional origin. These have helped people to eat traditional food in which ever part of the world they go.

MTR Company

In India the best example is of MTR company which manufactures a range of packaged foods which includes breakfast mixes, ready to eat meals, masalas and spices, snacks and beverages. Snacks, such as kodubale, khara boondi and masala groundnut are very popular as they are ready to eat packets and contain healthy food with less oil. The different spices used for mixes are procured from famous countries which give the perfect taste and avoid rancidity.As a summer launch, milkshake with canned chikoo, banana and cold filter coffee are available. MTR Foods Pvt. Ltd. is a subsidiary of Norwegian conglomerate Orkla and is an acronym of Mavalli Tiffin Rooms. According to the company, India is on the verge of explosive growth in packaged instant foods. MTR has an aim to target a market of Rs 30, 000 crore with their products of traditional meals, breakfast, snacks and desserts. The Nielsen India study has shown that in 2020, the number of consumers in this category will be 2.7 times than the current base.

Mother’s Recipe is a brand which make traditional pickles in bottles with a distribution network to 20 states in India and exporting the products globally. The manufacturing is done in-house and the raw materials are procured seasonally in large quantities. After cleaning they are cut according to the recipe. Each variety of mango pickle has its own cutting process. Some are automatically cut, while others need manual work. The use of right oils, spices roasted inhouse, and marination of the pickles according to the practices of the particular region allow many consumers to relish them. Bottling and packaging are done only when the orders come.

Introduction

For capacity building of farming community, training plays a vital role. It helps in enriching the knowledge along with enhancement of essential skill required in performing certain practices in a specific crop cultivation. The skills required by a coconut cultivator need to be supplemented with additional skills in order to increase the yield of nuts. Government provide better support to the coconut growing farmers to improve their income, to reduce the risk involved in cultivation, implementation of quality agricultural practices and f inally enhancing the income of coconut grower in business mode. Training is a source of information, advice and influence in the decision making process. Training helps in enhancement of knowledge, improvement of skill, interaction with experts and to build confidence. Keeping this in view, the present study was conducted to know the training need areas of coconut growers in Gop block of Puri district of the state of Odisha.

Abstract

Wheat is unique among cereals because of its ability to form viscoelastic dough. Variety of products such as leavened and unleavened breads, pasta, cookies, and breakfast cereals are prepared using wheat. The viscoelastic property of dough is mainly due to the presence of gluten proteins viz., gliadins and glutenins. Variations among these proteins play a significant role in determining the quality of wheat. Although considerable studies have been carried out on quantity and quality of protein and their relation to bread quality, very little work has been reported on their relation with quality of Indian traditional products like chapati and tandoori roti. Results indicate that ratio between gliadins and glutenins are important in determining the chapati quality. It has been found that varieties having 5+10 HMW glutenin subunits with IBL/ IRS chromosomes are more suitable for the preparation of chapati and roti. This article is focused on the relation between protein and its subunit composition and the quality of chapatti and roti quality.

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:

Introduction

Agriculture is an important sector in Indian economy, 58 per cent of India’s population depends on agriculture for their livelihood. Agriculture is main victim of climate change, it can disrupt availability, accessibility and quality of food. Moreover, increase in temperature, reduction in ground water availability, f looding and salinity are the major limiting factors in sustaining and increasing vegetable productivity. As a result of this crop physiology and production both are affected. Organic farming can help to tackle climate change by reducing greenhouse gas emissions and amount of nitrogen fertilizer applied to farming land. In India we have advantage that the agricultural techniques we practiced before green revolution in our country is eco-friendly and today also it is somehow it is in memories of our older and younger farmer generation. Principle of sustainable farming is the base of organic farming. According to OECD (Organization for Economic Cooperation and Development) “Sustainable agro-ecosystem - agricultural and food systems are economically viable, meet society’s need for food assurance, while they retain and enhance natural resources and environmental quality for future generations” it is very clear from the definition that organic farming mostly emphasizes the environmental aspect and it includes.

Whatever may be the nature and strength of resistance to the performance appraisal, management cannot relinquish this practice. Without employee appraisal, salary increases, reassignments or promotions cannot be administered rationally. Each of these areas has its specific problems and one of the solutions of modern times has been offered by an unusually promising frame work offered by Peter Drucker concept of Management by Objectives (MBO).
MBO calls on the subordinate to set his short-term performance goals in consultation with his superior. Goals explicitly state the actions which the employee will follow. Instead of being appraised in a traditional way by his superior, the subordinate appraises his own performance by evaluating it vis-à-vis the goals. Before establishing a goal, the individual studies his job, assesses his potentialities, and formulates some specific plans to reach the goal. The supervisor is not the evaluator, but directs the goal-setting process to ensure that it matches the objectives of the organization.

TRANSFER

A transfer is a change in job assignment. It may involve a promotion or demotion or no change at all in responsibility and status. It is a change in assignment in which the employee moves to another job at approximately the same level of responsibility, the same skill, the level of pay. Transfer is to be distinguished from promotion and demotion which imply an ascending or descending change respectively, in the hierarchy of positions. A transfer may be either temporary or permanent, depending upon the need, and may occur within a department, between departments and divisions, or between plants or officers within a company/organization.