eChapters

Vegetables are important accompaniments for the main course of meal, which is by and large a carbohydrate-based food (wheat, rice or millets). It not only makes the meal more palatable, but also wholesome with its diverse color, smell and taste. More importantly it facilitates the easy movement of food through the bowel, better absorption by the body and till the elimination. Besides hunger satiation, it helps to maintain the health by providing the essential micronutrients and prevent lifestyle disorders.

As a nutritious food, it provides the vitamins, minerals and phyto-chemicals which are required in small quantities for physiological processes and metabolic activities. They are cheap sources of beta-carotene, vitamin-B complex, folic acid, vitamin C, vitamin E, etc. They are rich in minerals like iron, calcium, magnesium, phosphorus, etc., and dietary fibres. It has now been proved that minerals are better absorbed by the body in presence of several other factors of plant matrix, than as mineral supplements. It also provides small amounts of carbohydrates and proteins. Vegetables are important as protective foods as their consumption prevents many diseases. They are important sources of antioxidants and phytochemicals. Each vegetable has been found to have certain specific phyto-chemical which besides being a free radical scavenger, is also inhibitor of certain conditions responsible for disease development.

Among the vegetables, tubers like cassava, potato and sweet potato being highly rich in carbohydrates, served as staples for several countries for very long time, in the history. For the same reason, there are a variety of food products based on these tubers. Others like carrot, radish, beetroot, and turnip in root vegetables, onion and garlic among bulbous crops; tomato, brinjal (egg plant), okra and capsicum among fruit vegetables serve as sources of phytochemicals (carotenoids, anthcyanins, lycopene, betalain, capsicum, bassiniloids, etc.). Beans, peas, cowpea, and other leguminous vegetables are important sources of proteins and leafy vegetables (greens) contribute to the much-needed minerals, vitamins and fibre (roughages) in the diet. Allicin and diallyl disulphide found in onion and garlic control blood cholesterol besides being anti-bacterial. The diphenylamine in onion is effective against diabetes. The ‘Charantin’ found in bitter gourd have hypoglycaemic activity. Diosgenin in yams are used for manufacture of contraceptive drugs. Cole crops like cabbage, cauliflower, Brussel sprouts and sprouting broccoli have anti-carcinogenic properties mainly due to hydrolysed glucosinolate derived isothiocynates and indoles. Similarly, health benefits and curative properties of many indigenous and exotic vegetables have been mentioned in several classical texts of India and China.

The human body consists of trillions of cells and to be healthy it needs variety of foods and nutrients. The food around the globe includes a variety of spices which have many health benefits. It has been found that spices and vegetables in the diet are very important for living healthy. The traditional foods, nuts, seeds, wild fruits and vegetables which are used in the diet are grown in specific areas. Traditional food system plays a significant role towards maintaining the well-being and the health of people in any specific region.

Agriculture has been the base of human livelihood since ancient time when the man started planting of seeds of some edible plants now called Agricultural crops. Domestication of food plants and animals was started with the development of human civilization. Thus agriculture can be explained as science and technology of growing food crops and rearing of animals. Still in several countries of the world, most of population is based on agriculture for their livelihood particularly in rural areas of that country. According to Williams and Haq (2002) there are over 7000 species of plants that can be used for food. The edible plants species grown for food are called agricultural crops. The crops grown in garden are known as garden cops or Horticulture crops. Horticulture is a branch of agriculture, which deals with intensive cultivation of garden crops such as fruits, vegetables, f lowers, ornamental plants, plantation crops, spices, medicinal and aromatic plants, and mushroom. It also deals with post-harvest technology of horticultural crops. Processing and Preservation of fruits and vegetables is a part of Post-harvest Technology of horticultural crops which deals with methods of processing and preservation of these crops to extend the shelf life of fruits and vegetables after harvesting.

All horticultural crops have their own importance in our society. Fruits, vegetables and spices are major ingredients of our meal. Spices add taste and flavor to our food and also have high medicinal values. Flowers and ornamental plants are used for decoration of environment and landscape. Aromatic and plantation crops have become industrial crops. Mushroom growing is a great enterprise. Among these crops fruits and vegetables are major crops and have been considered presently as highly economical and important food crops. There are 1200 crop species are used for vegetable purpose in the world (Hazra and Som, 2006). Fruits and vegetables are richest and cheapest source of all essential nutrients (carbohydrates, fat, protein, vitamins and minerals) required by our body for proper functioning of body organs and maintaining good health. Besides these nutrients they also supply water and fibers to our body which play vital roles in our body. Fruits and vegetables have important place in our daily diet and based on survey made by experts FAO WHO (2003) has recommended 400 g/capita/day of fruit and vegetables (fruits -100 g/capita/day and vegetables -300 g/capita/day) to be consumed for good health and prevent chronic diseases. Therefore, the demand of these food commodities has increased in the modern society due to increased awareness of the nutritional importance of fruits and vegetables. So that people must be aware that what part of fruit and vegetable is to be consumed?

1. FOOD AND ITS SIGNIFICANCE

Food is the basic necessity of all the living world and the man is no exception to this. The basic purpose of food is to provide energy for the routine body functions and protect the body from various diseases. Life cannot be sustained without adequate nourishment for a healthy and active life, diets should therefore, be planned and consumed on sound nutritional principles (Fig. 1). For want of nutritious foods, consequence is the prevalence of malnutrition. There are several diseases that are related with deficiency of nutrition food, if not consumed. Such diseases include Kwashiorkor that can develop in children consuming insufficient protein even if total calories are sufficient. Marasmus is often due to the cessation of breast feeding and the attempt to replace it with foods, inadequate in protein such as rice broth. Other nutritional diseases still found particularly in the developing world are childhood blindness (vitamin A deficiency), rickets (vitamin D deficiency), beri-beri and infantile beri-beri (inadequate thiamin intake), pellagra (inadequate niacin intake), anemia (iron deficiency), goiter (iodine deficiency), etc. To cope up with this, the diet needs to be supplemented with nutritious food components including fruits and vegetables to make it more suitable for the growth and development of body.

Out of different types of foods, the fruits and vegetables constitute an important component of the food. Horticultural crops occupy a prominent position both in the importance and production in the world. The temperate fruits and vegetables are an important part of the horticultural crops, in terms of production and role in human health. These crops assume all the more importance due to their antioxidant activity, and presence of minerals and vitamins. Both fresh and processed fruits and vegetable, their different products are consumed. They are also called as protective foods. Fruits and vegetables are major sources of important vitamins like B and C and minerals such as Ca, Fe, P and K.

There are many bacteria and fungi which produce biofilms. These are made up of living, reproducing microorganisms. These microbes form communities and adhere tightly to the surfaces and are resistant to many antibiotics. Many pathogenic microorganisms form biofilms which are difficult to be removed and are harmful.Such microbial colonies produce an extracellular polymeric substance (EPS) to protect them. The dental plaque was the first documented evidence of microbial biofilms. When such microorganisms get a moist environment they attach themselves to any object and reproduce forming an attachment by secreting a slimy, glue-like substance. It is possible with metals, plastics, natural materials, medical implants, kitchen counters, contact lenses, walls of a hot tub or swimming pool. Initially it was the investigation of many scientists to show the presence of biofilms

Beneficial effects of biofilms have also been shown (Rosche et al., 2009) especially in agriculture (Bogino et al., 2013; Berlanga and Guerrero, 2016) where it can be utilized as a biological control agents. They are used as biofertilizers to enhance crop production (Timmusk et al., 2017), hazardous pollutants can be removed (Irankhah et al., 2019). 

India is one of the most populous country in the world with a population of 1.26 billion (Census,2011). Of which women constitute about 49 percent of the population. Women act as a significant factor in development of the nation. Women from all sphere of life are contributing meaningly towards the prosperity of the nation. Especially, the rural farm women who constitute nearly half of the total rural population. The rural women are the mainstay of Indian agriculture. Their contribution towards agriculture development is worthy of praises. They are capable of accomplishing sustainable development in all the various activities which they have carried out and shown interest. Women are the essential part of society. For a society to develop, women should be given equal importance as the male counterpart. Nurturing of society is possible only if women are nurtured with equivalent opportunities and progress. Indian society is still male dominant, which accounts for low reputation of women. Women are treated as less competent human being. Through passing of time there have been acknowledgement by the Constitution of India on the part of importance of women as a productive humane resource for development of nation. Many measures have been adopted for the gender equality. This paved the way for advancement of empowerment of women.

Indian Food Processing Industry (FPI) is one of the most untapped industries with abundant raw material to grow at a higher rate. FPI has been identified as a priority list in the “MAKE IN INDIA” program by the Government of India to boost its domestic manufacturing and export share. In the last few years, FPI has emerged as a high-growth and high-profit sector due to its immense potential for value addition while processing food products at various stages. The degree of processing of value addition to agricultural produce in India (20 %) is very low as compared to other countries, such as China (40 %), Brazil (70 %), and Malaysia (80 %). In India, the degree of processed food products ranges between 2 per cent (fruits and vegetables) and 35 per cent (milk) for various agriculture products. Hence there exist a huge potential for the growth of this sector in India. The export value of FPI was US$29.12 billion in 2016 and its share in world import was 2.18 per cent (Agarwal & Neogi, 2017).

India’s food processing sector covers fruit and vegetables; spices; meat and poultry; milk and milk products, alcoholic beverages, fisheries, plantation, grain processing, and other consumer product groups like confectionery, chocolates and cocoa products, soya-based products, mineral water, high protein foods, etc. The output of India’s food processing sector is expected to reach USD 535 Billion by 2025-26 (Invest India, 2020). Out of this, foreign investment is around Rs.10,000 crores (APEDA, 2020). Besides this, Government has also approved proposals for joint ventures; foreign collaboration, industrial licenses, and 100 per cent export-oriented units envisaging an investment.

1.1 Carbohydrates Biochemistry
Carbohydrates are essential for life, both in plants and in animals. They are organic chemical compounds made of C, H, and O. These elements get arranged in different ways so that several simple, and stored complex compounds (starch in plants and glycogen in animals) are available in abundance on the Earth. They are involved in enormous biological and nonbiological functions. Their biological functions, found in all living things, are the chief energy source for men and animals, even for herbivorous fishlike carp and rohu fingerlings. Carbohydrates are also essential structural components like nucleic acids, containing genetic information. One must recognize the protective function in cells, plants, and human health management. Even bacteria form a glycocalyx and biofilm for protection. Knowledge about their involvement in blood groups helped to identify universal donors, universal recipients, and genuine donors for the recipient to save a life. Carbohydrates are found as a storage structure for energy in emergency conditions.
Upon combustion, they yield carbon dioxide and water. Autotrophs (plants) synthesize them from carbon dioxide and water to grow, reproduce, and store, but heterotrophs (humans and other animals) use them, too. In plants, they occur as fibers, supporting structures, and simple sugars. The plant carbohydrates are used for preparing adhesives, fermentation, foods, and papers. Cotton fibers are used to make clothes to cover the body and protect humans and animals against adverse climatic conditions.

Concept of Inventory

‘Inventory’ may be defined as ‘usable but idle resource’. If resource is some physical and tangible object such as materials, then it is generally termed as stock. Thus stock or inventory are synonymous terms though inventory has wider implications. Broadly speaking, the problem of inventory management is one of maintaining, for a given financial investment, an adequate supply of something to meet an expected demand pattern. This could be raw materials work in progress finished products or the spares and other indirect materials. Inventory can be one of the indicators of the management effectiveness on the materials management front. Inventory turnover ratio (annual demand/average inventory) is an index of business performance. A soundly managed organization will have higher inventory turnover ratio and vice-versa. Inventory management deals with the determination of optimal policies and procedures for procurement of commodities. Since it is quite difficult to imagine a real work situation in which the required material will be made available at the point of use instantaneously, hence maintaining, inventories becomes almost necessary. Thus inventories could be visualized as ‘necessary evil’.

In today’s innovation driven economies, turning a great idea or new technology into something investors want to fund takes careful planning. This process is called investor readiness. which means making sure the idea works, has a market, and is presented in a way that makes investors feel confident. Therefore, Investor readiness means the preparedness of an innovation to attract and secure investment from potential investors. It has all the essential parameters in place that an investor would evaluate before deciding to invest. For inventors, this means showcasing innovation’s business potential, potential for growth, and the capability to provide a return on investment. Understanding investor readiness is important because it directly influences scalability and growth of invention. Even the most innovative ideas can struggle to find the financial benefits without showcasing business potential.
Why it is important to discuss investor readiness
Investor readiness is the state in which a technology, its value proposition, and its founding team are significantly prepared to engage with securing funding from potential investors. Without investor readiness, even high-potential innovations may fail to reach the market due to gaps in business clarity, legal assurance, or team maturity. TTOs play an important role in this process by acting as intermediaries between inventor and investors. Modern day TTOs are more inclined to prepare technologies and associated teams to attract investment. This expanded mandate of TTOs and brought in investor readiness. It requires a wellstructured approach focused on aligning academic innovations with investor expectations. TTOs help in creating this readiness by guiding researchers through commercial pathways, derisking technologies, and translating technical advancements into investment suitable.

Abstract

Majority of basic research in our country has foundations in Universities and various Institutions linked to them. This paves way for discovering wilder varieties of the present known cereals and other food crops. Such findings help in bioprospecting the required gene/genetic material for the improvement of the existing crops. As per the Biodiversity Act of 2002, it is the responsibility of these institutions to document the same. But, as research scientists are geared to meet the challenges? Being used to socialistic system from the days of Independence where knowledge generated was open to everyone or closed and kept under the mountains of files, the TRIPS agreement has come as a shock. But the true impact of it was realized in 1999-2000, when the patent amendments were taken up. The private institution/ companies went into the act immediately.  We in the University neither were slow to react nor were we prepared to take the shock.  In this paper some of the problems pertaining to IPR and scenario of Indian Universities and Institutions in this regard were highlighted.

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
In order to study the cultural, morphological and physiological characteristics of an individual species, a pure culture of the microorganisms is required. Several different methods of separating the microorganisms from a mixed culture are available. The two most frequently used methods involve making a pour plate and/or streak plate. Isolated colonies are obtained from individual organisms after incubation.
Streak Plate Method
Plating is generally applied to the inoculation of a medium in petridish. Streak plate method is best for the separation of organisms from a mixed culture. In this method, agar medium is allowed to solidify as a thin layer in a petri dish and culture is streaked on the surface of agar medium and allowed to incubate to get isolated colonies.
Materials
1. Sterile petri plate
2. Wire loop
3. Nutrient agar medium
4. Bunsen burner
5. Mixed culture of E.coli and Micrococcus leutus

Jaggery: Raw brown / unrefined brown sugar in lump made from palm sap (Plate 365).

Jam: A preserved product prepared on boiling pectin contained in fruit pulp with required amount of sugar, water and acid to a reasonably thick consistency, firm enough to hold the fruit tissues in position (Plate 366).

Jam pack: The packing of the commodity tightly or in excess is called Jam pack.

Jamaica rum: Heavy bodied rum made by slow fermentation and marked by a pungent bouquet.

Jamboline: A type of glucose found in the jamun fruit help in cure of the diabetes in the patients.

Jelly: A product prepared by boiling clear extract of fruits with sugar. It should be transparent, well set, and tender enough to quiver but not flower and when cut; it should retain its shape and show a clean cut surface (Plate 367).

The jackfruit, Artocarpus heterophyllus Lam. of the family Moraceae, is also called jak-fruit, jak, jaca and, in Malaysia and the Philippines, nangka; in Thailand, khanun; in Cambodia, khnor; in Laos, mak mi or may mi; in Vietnam, mit. It produces the largest known edible fruit. In South-India, it is a common shade tree for many plantation crops. A jackfruit contains 28.7% pulp, 11.5% seed and 59.8% rind, sheath and core.

The place of origin of Jackfruit is not knows exactly, but it is believed to be indigenous to the rainforests of the Western Ghats of India. It is found at low elevations throughout India, Burma, Ceylon, southern China, Malaysia, and the East Indies. It is common in the Philippines, both cultivated and naturalized. It is grown to a limited extent in Queensland and Mauritius. In India it grows in a wild and semi-wild state in Assam, West Bengal, Tripura, Bihar, Uttar Pradesh and states along western Ghats range, particularly Kerala, Karnataka and Maharastra.

Cultivars: Rasdar, Khajwa, Rose-scented or Gulabi, Champa, Hazari, Rudrakshi.

Uses

Both mature and immature fruits as well as seeds are used for various purposes. Ripe fruit is used for dessert purpose and processing into various products, while unripe bulbs are used for making chips. The immature fruit and seeds are used as vegetable. The bark is used for tanning purpose. Heart-wood yield a yellow dye. A yellow dye can also be extracted from the wood particles and used to dye cotton. The latex which flows from all parts of the plant when injured is also used as adhesive. The resins within the latex may also have some value in varnishes. The timber is a medium hardwood with desirable characteristics for making furniture, oars, implements and musical instruments and the wood is also used in construction. It is termite proof and fairly resistant to fungal and bacterial decay. The roots of older trees are good materials for carving and picture framing Leaves are utilized as a green fodder. Several processed products, such as squash, nectar, fruit bar, toffies, jams, canned and dehydrated pulp, beverages, etc. are prepared from the pulp. The seeds can be eaten boiled, roasted or dried and salted as table nuts, or they can be ground to make flour and blended with wheat flour for baking (International Centre for Underutilized crops, 2003).

Jam is prepared by boiling the fruit pulp with required quantity of sugar to thick consistency, firm enough to hold fruit tissues in position. It should contain not less than 68.5 per cent soluble solids. Jam may be made from a single fruit (apple, strawberry, banana, pineapple etc.) or from combination of two or more fruits. Jam contains 0.5-0.6% acid and invert sugar should not be more than 40%.

Jam : It is a product prepared by boiling to a suitable consistency, fruit pulp with sufficient quantity of sugar, acid and pectin so as to set and become firm enough to hold the tissues in position. About 45 parts of pulp are used with every 55 parts of sugar. The finished product should not contain less than 68 per cent total soluble solids.

Jelly : Jelly is prepared by boiling the fruit pectin extract with sugar in the presence of appropriate amounts of acid so as to set into a clear gel. A perfect jelly is transparent, devoid of haziness or any suspended material well set, but not too stiff and should have original flavour of the fruit. When cut it should retain its shape and show a smooth cut surface.

Marmalade : It is a fruit jelly like product in which slices of fruit or peel are suspended in the set gel. Mostly they are prepared from citrus fruits like oranges, lemons etc.

Jamun, Syzygium cumini Skeels, belongs to the family Myrtaceae and genus Eugenia which comprises about 1000 species of evergreen trees and shrubs. Some of the old-world Eugenia spp., are now placed in the genus Syzygium. The genus Syzygium is a multipurpose genus with many important species.

The original home of jamun is considered to be India (Singh, 1969), while it is also found in Thailand, Philippines, Madagascar and other African countries. In India, jamun is mainly grown in eastern Himalaya, Kumaon, Gangatic plains, Tamil Nadu, Assam and Andamans. It grows well in marshy land and also in neglected wastelands.

Cultivars/Varieties: There are no improved variety of jamun for commercial cultivation. The most common type grown in north India is known as Raja jamun. This is a large-fruited type having oblong fruits of deep purple colour. A type having large- sized fruits is known as Paras in Gujarat. Another type found in Varanasi has no seed. A selection with desirable traits has been located by the CSA University of Agriculture and Technology at Faizabad. It has been named as Narendra Jamun 6.

Uses

Jamun fruits are deep purple to violet in colour and are, therefore, very attractive. The anthocyanin pigment is responsible for the colour. The products made from jamun are jellies, jams squash, beverage, wine vinegar and pickle. In Goa and the Philippines, jambolans are an important source of wine, somewhat like Port, and the distilled liquors, brandy and “jambava” have also been made from the fermented fruit. Jambolan vinegar, extensively made throughout India, is an attractive, clear purple, with a pleasant aroma and mild flavor.

1. Introduction Plants have played a crucial role in fulfilling human needs for centuries, and among the vast array of plant species, Job’s Tear (Coixlacryma-jobi L), also known as adlay, coix, and Chinese pearl barley, holds significant potential as a crop in the Poaceae family. There are four main varieties of Job’s Tear, including C. lacryma-jobi var. ma-yuen, C. lacryma-jobi var. Puellarum, C. lacryma-jobi var. lacryma-jobi, and C. lacryma-jobi var. Stenocarpa. The Indo-Maynmar region serves as the primary producing area for Job’s Tear millet, with other significant production countries being China, Japan, the Philippines, Myanmar, Thailand, Sri Lanka, and India (Laxmisha et al.,2022). The versatile crop has earned the status of a staple in many regions, not only ensuring food security but also improving the livelihoods of rural farmers. Beyond its nutritional significance, Job’s Tear has garnered recognition for its potential health benefits.

1.1 Introduction Millets are small-grained ancient cereal crops that were renowned as one of the oldest sources of nourishment in prehistoric times. They are believed to have been cultivated since 8000 BC. Apart from providing nutritious grains, these crops are well adapted to the marginal and dryland ecosystems due to their climatic resilience, biotic stress tolerance, and capacity to flourish in the wild. Among the millets, small millets make up a distinct subgroup and comprise of finger millet (Eleusine coracana), little millet (Panicum sumatrense), foxtail millet (Setaria italica), proso millet (Panicum miliaceum), kodo millet (Paspalum scrobiculatum), barnyard millet (Echinochloa frumentacea) and brown top millet (Brachiaria ramosa L.) in India along with a few more cereals like teff, fonio, job’s tears and guinea millet in some other parts of the world. As fine cereals gained popularity after the 1960s, the acreage and significance of these crops began to decrease. In recent years the drastic climate change has made us to focus on underutilized crops.

K ration: It is a lightweight packaged ration of emergency foods developed for the U.S. armed forces in World War II (Plate 371).

Kaiser rolls: A round crusty roll often used for sandwiches (Plate 372).

Kalamata /calamata: It is brine cured black olive grown in Greece.

Kamucha: Tea cider or fermented tea beverages is known as kamucha. The fermentation process take place by the presence of yeast and bacteria

Kanji: Clean, black coloured, crisp and sound product of characteristic flavor prepared by full fermentation (chiefly lactic acid fermentation) of black carrot with 2.5% salt, 1% powder mustard and some amount of water. It is fermented to make ready to serve drink which is known as Kanji. Each kilogram of the grated carrots yields just 7-8 litres of kanji.

Karl Fischer Titration: Karl Fischer Titration is used for estimation of moisture content of foods (low moisture products).

Kasseri cheese: The simple unpasteurized sheep’s milk cheese (sometimes mixed with goat’s milk) is called kasseri. It is popular in Greece. It is made in the shape of wheel, fairly firm and pale yellow (Plate 373). The word kasseri comes from the Turkish kasar which means that it has ability to hold its shape when heated.

a. Dairy entrepreneurship

A dairy entrepreneur is a person who undertakes dairy based activities such as rearing of milch animals, production of milk, processing of milk, manufacture of milk products and marketing of milk and milk products and also involved in buying and selling of other inputs of dairy business. He finds ways and means to create and develop a profitable dairy business. Dairy entrepreneurs see their farming as a business and as a means of earning profits. So they are willing to take calculated risks to make profits and to grow their businesses. They are also motivated to improve dairy production through mechanization and application of technologies in the field of dairy and allied enterprises.

21.1 Introduction
Khoa, as well as mawa or khava, is a partially dehydrated whole milk product that is produced by perpetually heating milk in a karahi over a direct fire while stirring and scraping it with a khunti until it reaches a semi-solid consistency. The pan is removed from the fire once the desired consistency is obtained, and the contents are transformed into a solid mass known as khoa pat. “Khoa is produced by rapid drying cow, buffalo, goat, or sheep milk, or a combination thereof, and must contain a minimum of 20% milk fat.The product is produced by heat desiccating milk to 65–69% solids in an open pan. Khoa has been utilised as a foundation for Indian desserts for centuries. Milk traders and halwais prepare it according to the conventional procedure. You typically require five times the amount of milk content.

21.2 Classification
There are three primary varieties: “pindi” for burfi, “dhap” for gulab jamun, pantooa, and other delicacies, and “danedar” for kalakand. Khoa production has been the most straightforward technique of preserving milk produced in rural areas during the flood season. Pindi, dhap, and Danedar are the three primary varieties of khoa that are prepared throughout the country. Khoa is the foundation for a diverse array of Indian delicacies, such as gulab jamun and other dishes.

SYNOPSIS

We lag in nutritional awareness. The therapeutic values of plant foods, such as vegetables, fruits, grains, legumes, nuts, seeds, herbs, spices and other foods like dairy products, fluids and meats are to be brought to light. The values of important nutrients, may lead to the basis for nutritional education lacking at present. There is need to bring awareness and add to the knowledge of the younger generation. A food is something that provides nutrients. Nutrients are substances that provide: energy for activity, growth, and all functions of the body such as breathing, digesting food, and keeping warm; materials for the growth and repair of the body, and for keeping the immune system healthy.

Kodo millet (Paspalum scrobiculatum) is a resilient and ancient cereal crop native to the Indian subcontinent. Its cultivation dates back to ancient times, with references found in historical texts such as the Brihad Sanhita. This millet species exhibits remarkable adaptability to various agroclimatic conditions, making it well-suited for cultivation across different regions. Kodo millet thrives in a range of soil types, particularly well-drained and sandy soils, which contribute to its successful growth and yield. In terms of nutritional composition, kodo millet stands out as a significant source of protein, dietary fiber, minerals, and antioxidants. Its bioactive components contribute to potential health benefits, including aiding in diabetes management, improving cardiovascular health, and providing essential nutrients. The processing of kodo millet involves various techniques such as puffing, roasting, milling, and fermentation, each influencing its nutritional profile and culinary applications.

1.1 Introduction Millets are one of the world’s earliest food grains, arguably the first cereal grain utilized for household uses. It has been a cherished crop in India for ages and constitutes a staple food for over one-third of the world’s population. Recently ICAR has designated millets as “Shree Anna”. Several types of small-seeded cereals are grouped together as small millets. These crops offer a reliable and affordable harvest from the regions where the primary cereals fail to produce a sustainable yield. Small millets are insignificant in terms of food production, but they are vital as staple foods in their particular ecosystems. Small millets are more than just finger millet (Eleusine coracana) and include kodo millet (Paspalum scrobiculatum L.), little millet (Panicum sumatrense), foxtail millet (Setaria italica L.), proso millet (Panicum miliaceum L.) and barnyard millet (Echinochloa frumentaceae). The rest of the two small millets namely, fonio millet (Digitaria exilis) and teff (Eragrostis tef) are of local significance in Africa. Small millets have a high nutritional value, but also their demand has deteriorated due to a lack of standard processing techniques to compete with fine cereals. Small millets have a huge potential to satisfy our nutritional needs, therefore we must push ourselves and make efforts to enhance its utilization by incorporating them into our daily diet.

Kokum (Garcinia indica L.,) is an evergreen tree found in the tropical forests of India. It is a plant in the mangosteen family (Guttiferae), and is a fruit tree that has culinary, pharmaceutical, and industrial uses. The extract/concentrate of this fruit is called aagal in Konkani and Marathi. It is used for preparation of sol kadhi when mixed with coconut milk. The outer cover of fruit is dried in the sun to get aamsul or kokam. It is used as a souring agent in recipes from Maharashtra. It is a preferred substitute for tamarind in curries and other dishes from Konkan. It is also used in Konkani cuisine, in Gujarat, and some cuisines of South India. As kudam puli, it is an essential ingredient of traditional fish recipes of Kerala. It is particularly seen in Karnataka, Maharashtra, Gujarat, Goa, Kerala, Assam and West Bengal.

Uses

The acidic sweet fruit is mainly used as souring agent for vegetable curry and dal. Sun drying is practiced for preservation. Dried Kokum fruit rinds are widely used in cooking as they impart a sweetish-tangy flavor to the food. The fruits contain citric acid, acetic acid, malic acid, ascorbic acid, hydroxycitric acid and garcinol. Fresh are cut in to halves and the fleshy portion containing the seeds is removed. The rind which constitutes about 50 per cent of the fruit is repeatedly soaked in the juice of the pulp during sun drying. It makes excellent beverage with pleasant flavour. Kokum butter is a product of commerce obtain from seed. It is also used in soap and candle making and suitable for ointment and other pharmaceutical preparations. This fruit is known to reduce obesity and regulate blood cholesterol level.

Lab coat: A loose white coat with deep pockets that is worn in a laboratory or medical office.

Labelling: It means any written, printed or graphic matter that is present on the label, accompanies the food or is displayed near the food, including that for the purpose of promoting its sale or disposal. After packaging, labels are required on the finished products intended for distribution and sale. Labelling can reflect on the quality of the product. It must be clear and informative. Information includes Name of the Manufacturer, Date of Manufacture, Net Weight, Gross Weight, Best before etc. Proper storage is needed for maintenance of the quality. Storage must be done only at recommended temperature, relative humidity, light and air / oxygen and carbon dioxide conditions etc. to maintain the quality of the food product. Label may include tag, brand, and pictorial or descriptive matter, written, printed, embossed, graphic, perforated, stencilled or stamped impressions. It is attached to container, cover, lid, or crown of a food package (Plate 384).

Laboratory: A place equipped for experimental study in a science or for testing and analysis. Broadly, it is a place providing opportunity for experimentation, observation, or practice in a field of study.

Lacquer: It is a colloidal dispersion of a solution of cellulose derivative, resin and plasticizer in solvent and diluents, where in all these constituents dried in air by evaporation of solvents, thus yielding a transparent, hard and water proof film.

13.1. Introduction

Any written, printed, or graphic matter that is present on the label and serves the purpose of promoting the sale of any product is known as food label (WHO). It is believed in general that food packaging and proper labelling plays an important role in food safety as it gives information regarding allergens present, manufacturing site, expiry date, nutritional information etc.

Consumption of unhealthy diet leads to many non-communicable diseases. Therefore, it is the responsibilities of food manufacturers and regulating bodies such as FSSAI and BIS to work hand in hand to provide safe and healthy food to the consumers. Labelling is an important tool useful to disseminate nutritional information to the consumers. Labelling promotes healthy eating among consumers and gives them an option at the time of purchase to choose healthy food. Information in labelling the enables consumers to choose appropriate food according to their diets and lifestyle (Grunert and Wills, 2007). In addition, the information related to nutritional content of the food must be present in such a way that it well understood by every consumer (Wills et al., 2009).

1. Food Labelling

Food labelling is the primary means of communication between the producer and seller of food on one hand, and the purchaser and consumer on the other.

Basic Terminology in Food labelling

‘‘Food” means any substance, whether processed, semi-processed or raw, which is intended for human consumption, and includes drinks, chewing gum and any substance which has been used in the manufacture, preparation or treatment of “food” but does not include cosmetics or tobacco or substances used only as drugs.

‘‘Ingredient” means any substance, including a food additive, used in the manufacture or preparation of a food and present in the final product although possibly in a modified form.

Microscope

A microscope can be defined as an optical instrument consisting of a lens or a combination of lenses for getting magnified images of minute objects. A simple microscope is essentially an ordinary magnifying lens held on an adjustable stand. It can give magnification up to 20 times the size of the object.

A compound microscope consists of two separate lens system, the objective and eye piece (ocular) mounted on a holder known as body tube and with adjustment for illuminating the objects. It gives much greater magnification (100 to 1500 times) when compared to a simple microscope.

1. INTRODUCTION

Amongst the common fermentations employed in food are alcoholic, lactic acid and acetic acid. Lactic acid fermentation is a potent tool of biopreservation of foods by the use of biological means i.e. microorganisms or their metabolites having antimicrobial action. It deals with the extension of storage life and increased safety of edible products by employing natural microflora or their antimicrobial products such as in food fermentation. Though many problems in food processing and microbiological safety of food have diminished, yet these are certainly not eliminated altogether. These include the likelihood of food-related illness and product spoilage in industrialized countries. The increasing consumption of pre-cooked food, prone to temperature abuse, are among the main causes of this scenario. The bacterial pathogens that account for many of these foodborne illness cases include Salmonella, Compylobacter jejuni, Escherichia coli 0157:H7, Listeria monocytogenes, Staphylococcus aureus, and Clostridium botulinum. Until now, approaches to seek improved food safety had relied heavily to find out more efficient chemical preservatives or on the application of more drastic physical treatments (e.g. high temperatures) of food processing. Nevertheless, these types of solutions do have some drawbacks also: the proven toxicity of some of the commonest used chemical preservatives (e.g. nitrites), the alteration of the sensory and nutritional properties of foods (thermal processing) especially recent consumer trends in purchasing and consumption, with demands for safe but minimally processed products without additives.

Lamination and coating techniques are integral to modern food packaging, providing additional layers of protection, functionality, and appeal to the packaging materials. These techniques enhance barrier properties, improve durability, and enable packaging to withstand a range of environmental and mechanical stresses. Lamination typically involves bonding multiple layers of materials to achieve specific characteristics, such as moisture resistance, heat stability, and strength. Coating, on the other hand, adds a surface layer that can enhance properties like grease resistance, sealability, and printability. This chapter explores the various lamination and coating techniques used in food packaging, examining their applications, benefits, and potential limitations.

INTRODUCTION

It is well accepted that the climatic changes also influence the geomorphic process efficiency and landform development (Ahamad, 1985). Glaciation, sea level changes, flooding and many other geo- environmental events are related with global and regional climatic changes along with tectonic and other non-tectonic factors like natural vegetation, soil, organic development etc. Considering the role of climate on landform development and dynamics of the Late Quaternary climate, a climato-geomorphic study was conducted on the coastal and paleo-coastal areas of the Bengal Basin namely-lower Western (West Bengal coast) and Eastern (Tripura Paleo-coastal Fold Belt Province) Geo-provences. The main objectives of the study were to investigate (i) Development of the landforms during Late Quaternary period with sea level changes and (ii) Climatological influences on the landform modifications.

    1.    Cereals are grown over 73% of the total world harvested area and contribute over 60% of the world food production providing dietary fibre, proteins, energy, minerals,  vitamins, b-glucans , Oligosaccharides, such as lactulose, fructo-oligosaccharides, transgalacto-oligosaccharides

    2.    Finger millet is a potent source of antioxidants and has potent radical-scavenging activity that is higher than that of wheat, rice, and other millets; these results corresponded to their phenolic content

    3.    The brown or red variety of finger millet, which is commonly available, had higher activity (94%) than the white variety (4%) using the DPPH method.

    4.    Most of the herbal plant polyphenols are known to have multi functional properties such as reducing agents, hydrogen donating antioxidants and singlet oxygen quenchers and flavonoids and their derivatives are the largest and most important group of polyphenols.

    5.    Phytosterols are found in plant foods and are structurally and functionally analogous to cholesterol in vertebrate animals. a-sitosterol, campesterol and stigmasterol are the most commonly occurring phytosterols and constitute 95% of total phytosterols in the diet.

Meat and meat products industry is a sunrise industry in India having huge potential for upliftment of agricultural economy. India is the second largest food producer in world but the contribution of meat industry is still confined to localized handlers. So to uplift industry basic infrastructure, food chains, food security and safety along with standards and laws formulation and their implementations is today’s need. Standards are carefully drawn specifications with respect to a food product. These standards are mainly of three types i.e. government, trade and research standards. Government standards are formulated by the government of India or state government and also have the power to implement these standards while trade standards are implied by the individual company. Research standards are formulated on the basis of comparative study of the products by the researchers. Laws are the legislations enforced by the organisations either government or by autonomous bodies made under the constitutional acts of the country. At present numerous standards and laws are in existence in individual country or at international level. The need is to harmonize them as per the industry and trade requirement.

Domestic Organizations Involved in Standards and Laws Formulation

For the formulation, enforcement and control of standards and legislations at domestic level various organizations are of prime value. Some of these are:

Facilities required for buffalo, sheep and goat slaughterhouses
1. Lairage
2. Large enough slaughterhouse area-
• Separate area for pig slaughtering
• Slaughter line and area for operations such as singeing, depilation, scraping should be demarcated by a high wall of at least 3 m high or by an open space of 5 m width
3. For stomachs and intestines emptying and cleaning, there should be one dedicated room
4. Separate rooms for handling guts and tripe
5. Fat and hides, hooves and horns should be stored in separate rooms
6. Accommodation for sick or suspected animals; detained meat or seized meat
7. Chilling/refrigeration room
8. Room for veterinary services
9. Provisions for lavatories, wash basins, changing rooms, and showers
10. Facilities for veterinary inspection
11. Entry and exit of slaughterhouse should have control mechanism
12. Separation of clean and unclean area
13. Waterproof flooring of room where meat is processed
14. Provision for steam exhaustion and sufficient ventilation
15. Sufficient artificial or natural lighting
16. Adequate potable water supply
17. Adequate hot potable water supply
18. Effluent treatment plant (ETP)

2.1 Introduction
Typically, milk is obtained from domesticated animals (water buffalo, sheep, or goats) under farm-level circumstances. In smaller amounts, it can be utilized directly after boiling; but, in larger quantities, processing and storage are crucial. Farms provide their milk to milk vendors, who collect it in cans and deliver it to chilling centers or dairy processing plants. After milking, the milk is quickly chilled to 4°C, or it should be pasteurized and packaged within two hours. Before being marketed, milk must be pasteurized, with the exception of products that initially require raw milk or those that require direct application of heat, such as desiccation or another heating process. The market for novel goods and procedures is steadily growing. The main causes include rising disposable incomes, shifting consumer attitudes and concerns about safety, hygiene, and nutrition, and the entry of foreign companies.

2.2 Dairy plant requirements
The plant should be situated in an area free from waterlogging, well- protected, easily accessible by car, and equipped with a plentiful supply of drinkable water, a facility for disposing of waste, and energy.

2.2.1 Infrastructure requirements
For the receiving of milk, chilling, storing, separating, pasteurizing, homogenizing, packaging, and product manufacturing, civil works with appropriate space and machinery are needed. provisions for utility units such steam generation and refrigeration control, storage, and quality control. When choosing metals for equipment in dairy plants, look for materials that are nontoxic, tainting, corrosion-resistant, easy to clean, affordable, and long-lasting. Generally, alloys made of aluminum or 18:8 stainless steel are recommended.

1. INTRODUCTION

Leaf and soil analysis are the tools to estimate the fertilizer needs of fruit crops. Leaves are selected for analysis because:

• Leaf is the principal site of plant metabolism.
• The changes in nutrient supply are reflected in the leaf composition.
• The changes are more pronounced at certain stages of development.
• The concentration of nutrients in the leaf at specific growth stages are related to performance of the plant.

Leavening agents produce carbon dioxide which helps to give characteristic structure to bread cakes and biscuits etc. In the case of cakes, leavening is produced by air entrapped in the dough due to the presence of egg in the mix. The important groups of leavening agent’s are l. baker’s yeast 2. Chemical leavening agents

8.1 Key legal statutes and regulatory foundations
Various policy measures were also undertaken by the Government of India in due course of time. The Government of India enacted four science policies after gaining independence, i.e. Scientific Policy Resolution (1958), Technology Policy Statement (1983), Science and Technology Policy (2003) and Science Technology and Innovation Policy (2013). The 1983 Technology Policy Statement possessed a simple goal of creating indigenous technology and boosting efficient absorption and adaptation of imported technologies suited to the nation’s priorities and. The Technology Policy Statement of 1983 was followed up through the establishment of the Technology Information Forecasting and Assessment Council (TIFAC), an autonomous organization entirely owned by the Government of India under the Department of Science and Technology during 1988. TIFAC also offers some funding and supports development and commercialization of technologies through the home-grown technology scheme, among its other operations. The Technology Development Board Act (1995) was also a significant policy move of the government in the same direction. Also in recent times, the Government of India also unveiled its own National IPR Policy 2016 with the motto cum slogan “Creative India, Innovative India”. In addition, the policy is aligned to a number of other schemes of the Indian Government like “Make in India”, “Atal Innovation Mission”, “Start-Up India” and “Stand-Up India”, all aimed at encouraging creativity, innovation and entrepreneurship in the nation.

Introduction

Export of quality seafood products is important to have a success in international marketing. Exporters must be quality conscious and the Governments must insist on quality control and inspection. The seafood export industry in India is over 50 years old. Seafood contributes 10% of the total exports and nearly 20% of all agricultural exports. In the year 2022-23, India exported 17,35,286 MT seafood to more than 100 countries worth US $8.09 billion equivalent to Rs. 63,969.14 crore. There are over 150 fish processing facilities approved by the European Union out of the existing 350 processing facilities. The Export Inspection Council and the Marine Products Export Development Authority are working very closely with the fish processing industries for the growth of seafood exports.

The Government of India enacted the Export (Quality Control and Inspection) Act, 1963 for the development of export trade through quality control and inspection. It empowers the Government to notify the products intended for compulsory quality control and inspection prior to their export. It specifies the type of quality control required for the notified products. It recognizes standard specifications for a notified product. It prohibits the export of notified products that are not complying with export conditions. It creates a machinery for quality control and take measures to protect markets for Indian commodities. As the first step, Export Inspection Council (the Council) was established on 1st January 1964 for implementation of various provisions of the Export (Quality Control & Inspection) Act, 1963.

Leguminous vegetables include peas, French bean, Lima bean, broad bean, cowpea, hyacinth bean, winged bean etc. They belong to the family Fabaceae (Syn. Leguminosae). These are cultivated either as sole crop is sometimes as intercrop. In some areas they are used in backyard cultivation also. Most of them are short duration crops and are self pollinated.

8.1. Peas (Pisum sativum L.)

The pea (Pisum sativum L.) is a very common nutritioius vegetable grown in cool season throughout the world. It belongs to the family Fabaceae (Syn. Leguminaceae) and genus Pisum. A pea is most commonly the small spherical seed or the seedpod of the pod fruit Pisum sativum L. The pea cultivars are grouped into several groups based on shape of seed, plant height, maturity and use of pods. This crop is cultivated for its tender and immature pods for use as vegetable and mature dry pods for use as a pulse. In both the cases the seeds are separated and used as vegetable or pulse. The central Asia is regarded as the place of origin for all legumes including pea. Based on the genetic diversity, Central Asia, the Near East, Abyssinia and the Mediterranean is considered to be its centre of Origin. Cultivated garden pea is not seen in wild state and it might have been originated from wild field pea or other related species. In India it widely cultivated states of Uttar Pradesh, Bihar, Haryana, Punjab, Himachal Pradesh, Orissa and Karnataka. Followed by Madhya Pradesh, Himachal Pradesh, Assam and Jharkhand.

Cultivars/Varietie: Peas varieties are grouped based on maturity (early, mid season and late) plant height (Bush or dwarf, medium tall and tall). The major cultivars under cultivation in different parts of the country are Arkel, Bonneville, Harbhajan, FC-1, Arka Ajit, UN 53-6 (whole edible type), Jawahar Matar 1, Jawahar Matar 2, Jawahar Matar 3, Jawahar Matar 4, Jawahar Matar 5, Jawahar Peas 83, JP 4 (JM 6), JP 19, Lincoin, Mattar Ageta 6, Pantnagar Matar 2, Pant Uphar (IP 3), P 88, PRS 4,Ooty-1 and VL 3.

5.1. Introduction
The people of every nation would be healthier if they adopted healthier lifestyles. A Good nutrition, daily exercise and proper sleep are the base of healthy living. A healthy lifestyle denoted by fit, energetic and at minimize possibility for disease. According to WHO, Healthy living is a way of living that helps you enjoy more aspects of your life. It is a way of living that lowers the risk of being seriously ill or dying early. Health is not just about avoiding a disease or illness.
5.2. Concept of Health
According to WHO, Health is the state of complete physical, mental and social well being and not merely absence of disease or infirmity. The holistic approach of health is the individual’s health and lifestyle considering all four factors, physical, intellectual, emotional and social. It concern about the whole body and mind not just a part of the body and the symptoms of the problem. It will look at the lifestyle of the individual such as nutritional deficiencies, reason of stress and why there is a lack of good health and wellbeing. A holistic approach will engage the individual taking responsibility for their health and well-being. They do this by educating themselves and being active in maintaining and improving their health and well-being.
5.2.1. Positive Health
Positive Health is the scientific study of health assets. A “health asset” is a factor that construct stronger health, over and above risk factors for disease. Positive Health works to find which specific health assets produce longer, healthy life, and which health assets lower disease risk and health care costs. The aim is to strive for optimal health —beyond the mere absence of illness.

Introduction

The diverse cluster of naturally occurring organic compounds including fats, oils, fatty acids, waxes, phospholipids, eicosanoids, terpenes, steroids and fat soluble vitamins that do not prefer to interact with water but soluble in non-polar organic solvents like ether, chloroform, benzene, acetone, are called as lipids. The main functions of lipids in biological system include storage and transport of metabolic fuel, structural component of cell membranes, insulation & protection of vital organs from shock and carrier of fat soluble vitamins. Contradictory to proteins,lipids are not polymers in nature and are hydrophobic due to presence of a long hydrophobic chain. Apart from this, lipids also act as precursor molecules for several pigments, hormones and signaling molecules.