eChapters

Particle density determination is based on the measurements of weight of solids and their volume. The weight of solids is obtained by weighing a sample of oven dried soil. The volume of solids is determined is determined by immersion. The method outlined here is “Pycnometer method”.

Principle

A given amount of dry soil when immerses in a definitive volume of water, expels air and results in the displacement of equal volume of water. The volume of soil particles is determined by measuring the volume of water displaced in the pycnometer bottle.

Determination of pH is actually measurement of hydrogen ions activity in soil-water system. It is defined as negative logarithm of the hydrogen ion activity. Mathematically, it is expressed

as:pH = - log a H⁺

The pH value of a soil is an indication of soil reaction i.e. acidic, neutral or alkaline. The nutrient availability is governed by soil reaction. It is maximum at neutral pH and decreases with increase in acidity or alkalinity. Thus, pH value gives an idea about the availability of nutrients to plants.

Principle

The pH is a measure of hydrogen or hydroxyl ion activity of the soil-water system. It indicates whether the soil is acidic, neutral or alkaline in reaction. Since crop growth suffers much under both very low (strongly acidic) as well as very high pH (alkaline) conditions.

Now a days, most of the pH meters have single combined electrode. Before measuring the pH of the soil, the instrument has to be calibrated with standard buffer solution of known pH. Since, the pH is also affected by the temperature, hence, the pH meter should be adjusted to the temperature of the solution by temperature correction knob.

Objective

To determine the pH of a soil sample, which provides insight into the soil’s acidity or alkalinity, influencing nutrient availability, microbial activity, and plant growth.

Materials Required

• Soil sample

• Distilled water

• pH meter or pH paper

• Beakers (100 mL)

• Measuring cylinder (50 mL)

• Stirring rod

• Filter paper and funnel (if needed) • Mortar and pestle (for soil grinding, if necessary)

Soil pores differ greatly in size, shape, tortuosity, and continuity. They are characterized generally in terms of total porosity, air-filled porosity, and pore-size distribution. The characterization of pore space is important in understanding the storage and movement of water and gases, the development of plant root systems, the flow and retention of heat, and soil strength. The observation that bulk density is considerably lower than the average particle density indicates that only part of the bulk volume is occupied by soil solids and the remainder is occupied by a lighter material, such as air and water.

Total Porosity

Total porosity (n) is the percentage of the bulk volume not occupied by solids and can be computed using following relationship:

Soil pH is the measure of hydronium ion (H₃O⁺) or more commonly hydrogen ion (H⁺) activity in the soil suspension. Soil pH can be measured in soil-water suspension, saturation extract or in 0.01 M CaCl₂ solution. Saturation extract is used to identify specific soil problems such as salinity or sodicity. Measurement of pH using 0.01 M CaCl₂ solution gives more reproducible results than measured through soil-water suspension. It also provides a good approximation of field conditions as the electrolytic composition of 0.01 M CaCl₂ is considered similar to that of soil solution. However, among the three methods, soil-water suspension is most commonly used in research laboratories as well as for fertilizer recommendation as it is simpler and more convenient.

(International/Robinson’s Pipette Method)

Principle

This method is based on Stoke’s law. According to this law, the rate of fall of a particle in liquid is directly proportional to the square of its radius.

Determination of soil texture mainly depends on the complete dispersion of soil aggregates into their individual primary particles without triturating the particles themselves, accurate fractionation of the sample into various separates, sedimentation of different particles in the viscous medium as well as measurement of individual particle by the hydrometer.

The method is based on the Stokes law which states that the rate of fall of particles in suspension is directly proportional to their size. Accordingly, larger particle (sand) will settle first, followed by silt and clay. The resistance offered by the liquid to the fall of the particles varies with the radius of the sphere.

Principle

This method is based on the principle of dispersion and sedimentation techniques, employed to a given weight of soil sample. Mechanical stirring disperses macro aggregates while chemical dispersing required for micro aggregates. The mixture of dispersed soil particles in water is called a soil suspension. Sedimentation refers to the settling rates of the dispersed particles in water, which is a function of particle size and is governed by Stoke’s law.

As water enters the soil, air is displaced and the soil pores in the upper part of the profile become saturated. A continuous supply of water leads to an increasing depth of saturation. If the supply of water at the soil surface is cut off then the rapid downward movement of water may essentially ceased within 48 hours. The soil is then said to be at its field capacity. At this stage macropores are drained off but micropores are still filled with water for use by plants. Since it is difficult to draw a boundary line between macro-and micropores and there is no sudden change in the profile drainage rate for many soils, it is not easy to specify a depth and time after which soil water movement is negligible. Therefore, measurements are necessary in each soil to specify the time and depth of sampling after wetting. Special care would be necessary in soils with impeded drainage and sand lenses, which produce perched water tables.

Proportion of solid, liquid (water), and gas (air) components in a soil mass indicates physical conditions such as soil structure, porosity and water content. A well Structured soil may have a high pore volume whereas a compacted soil may have little pore-space for other phases to occupy. In general, soil solids may occupy 50 % of the soil volume in a well-aggregated fertile loam and the remaining volume may be occupied by liquid and gases interchangeably.

Theory

The specific gravity is defined as the unit weight of the product mass divided by the unit weight of distilled water at 4°C. The unit density is obtained by measuring the volume and weight of a unit product. Sometimes it is required to compare the density of the product to the density of water. This comparison is in the form of ratio and is termed as the specific gravity.

Specific gravity also known as relative density is the ratio of density of a substance to the density of a standard substance at the same temperature and pressure. For solids and liquids the standard substance is water while for gasses it is air. The specific gravity of food material play an important role in design of storage bins, conveying equipments, separation equipments, etc. The specific gravity is frequently used to solve the various phase relationships, including void ratio, porosity and degree of saturation together with the moisture content and unit weight. It is also used in calculations associated with the grain size analysis, consolidation and compaction. Pycnometer method, which is a standardized vessel for determining specific gravity. It involves a standard container of accurately defined volume used to determine the specific gravity of solids and liquids.

Determination of Specific Gravity

The palatability of the citrus fruit is associated with its internal quality. Measuring specific gravity provide clues to internal quality of the fruit. The ratio of the weight of the fruit to its submerged weight indicates specific gravity. Specific gravity also indicates relationship between fruit weight and volume.

Steps: To determining specific gravity

Record the weight of fruit in air on top loading balance.

Materials Required

Specific gravity bottles, weighing balance, sample, pipettes, thermometer, distilled water 

Procedure

    1.    Take the sample and distilled water record their temperatures (they should be same for correct estimation). If the temperatures are not same bring both to 20ºC or the room temperature.
    2.    Clean and dry the specific gravity bottles properly before use.
    3.    Record the tare weight of the specific gravity bottle (T) alongwith the stopper.
    4.    Carefully fill the specific gravity bottle with distilled water up to the brim and then place the stopper tightly so as to exclude extra water. 
    5.    Dry the exteriors of the bottle with a tissue paper
    6.    Record the weight of (bottle + water) say A
    7.    Similarly, fill the same specific gravity bottle with test sample and record the weight (bottle + sample) say B
    8.    Calculate the specific gravity of solution using the following formula

Theory

Specific heat is defined as the amount of heat needed to raise the temperature of one kg of the material by one degree at constant pressure without a change in state. With food materials, specific heat is a function of different components of a food, moisture content, temperature, and pressure. Specific heat is an important parameter in thermal analysis of food processing and equipment used in heating or cooling of foods. The numerical values of specific heat of the food materials are used in designing food processes and processing equipment. It can be used to calculate the heat load imposed on the refrigeration equipment by the freezing of foods. An apparent specific heat is used in freezing or thawing and in most food processing applications.

The specific heat of a food increases as the product moisture content increases. In unfrozen foods, specific heat capacity is relatively constant with respect to temperature. However, for frozen foods, there is a large decrease in specific heat capacity as the temperature decreases. The specific heat of a material can be determined experimentally by static (adiabatic) calorimetry or differential scanning calorimetry. It can be also predicted quite accurately with the help of a number of empirical equations. The equations are empirical expressions, obtained by fitting experimental data into mathematical models. The mathematical models are based on one or more constituents of the food. Since water is a major component of many foods, a number of models are expressed as a function of water content.

Stomata are pores formed between two specialized epidermal cells, the guard cells, which are found on the surface of aerial parts of higher plants (leaves). They control the gas exchange between the leaf and the ambient air. Their main functions is to facilitate the entry of CO² into the leaf for photosynthesis and loss of water vapour for evaporative cooling of the leaves.

The guard cells are formed by the transverse division of stomatal mother cells that differ morphologically and biochemically from other epidermal cells. The middle lamella disintegrates and the two walls separate leaving an opening between them the stomatal pore. The walls bordering the pore become considerably thickened. They are generally cutinised. This radial thickening of the inner wall plays an important role in stomatal movement. Stomata control 95 per cent or more of CO² and water vapour exchange between the leaf and atmosphere.

Location and occurrence of stomata: Stomata are found in all higher plants down to the evolutionary level of the phylum Bryophyta. Stomata are not found in liverworts. In the leaves of most herbaceous plants the stomata are found in both upper (Adaxial) and the lower (Abaxial) surfaces. Such leaves are known as Amphistomatus. Usually in tree species, stomata are found only on the lower surface of the leaves. Such leaves are called Hypostomatus. Aquatic plants with floating leaves such as water lilies have stomata only on the upper surface and such leaves are called Epistomatus. Most of submerged aquatic plants do not posses stomata and diffusion of gases occurs between water and plant tissues across a thin cuticle. In many cases subsidiary cells are present adjacent to the guard cells. These are specialized epidermal cells which are usually different in size and shape from other epidermal cells. They are usually smaller than the epidermal cells and have more dense cytoplasmic contents and a greater frequency of cell organelles. In grasses and some other species, subsidiary cells are intimately involved in stomatal mechanism.

Diffusion of gases through stomata is governed by the two important parameters associated with the stomata, viz., the stomatal frequency and the extent of opening of the stomata. Stomatal frequency is defined as the number of stomata per unit leaf area (no.mm ^-2 ). Apart from the stomatal frequency, yet another parameter that reflects the stomatal distribution is the stomatal Index. It is the ratio of the number of stomata per unit leaf area to the total number of epidermal cells and is generally expressed in percentage.

(Method of Bryant et al., 1959)

Strontium and barium are adsorbed on a cation-resin column, and  after a suitable gowth period, yttrium-90, the daughter of strontium-90, is selectively eluted. The yttrium-90 is then adsorbed on and eluted from a second cation-resin column and counted. The radiochemical yield is greater than 97% gravimetric measurement of the recovery of strontium and yttrium carriers is not required. The method, with modifications, is applicable to samples that contain 100 mg of iron or uranium.

Principle: The copper in the Fehling solution is reduced to red, insoluble cuprous oxide in the presence of invert sugars like glucose and fructose. The quantity of sugars solution liquids for complete neutralization of a known quantity of Fehling mixture is determined by titration using methylene blue as the indicator.

(Lane and Eynon Method)

6.25 HNO3 (for 2 ltr) : Take 181 ml of conc HNO3 and diluted to 2 ltr in a volumetric flask.

Aim

To determine the tapped bulk density and flowability of the food powder.

Materials required

Raw material (powder)

Measuring cylinder

Electronic weighing balance

Tapped bulk density of the powder

Tapped bulk density is measured for powdery samples. The volume is measured after tapping the powdery material so that the product is adjusted to inter-granular spaces, but it cannot eliminate all the inter-granular spaces. The tapped density is an increased bulk density attained after mechanically tapping a container containing the powder sample.

Theory

Texture testing is a well-established technique for evaluating the mechanical properties of raw materials, food structure, pre- and post- harvest quality control checks. The texture testing has many applications across wide range of foods including cereals, fruits, vegetables, meat, poultry, fish, baked foods, confectionaries, snacks, dairy, gelatins, pasta, etc. Food texture analysis of foods can highlight the quality improvement throughout the supply chain. At research and development stage, new or alternative ingredients can be compared with existing ingredients.

Texture profile parameters

The texture profile parameters including hardness, firmness, crispiness, rupture strength springiness, chewiness, cohesiveness, gumminess, gel strength, adhesiveness, consistency, crunchiness, elasticity, extensibility, fracturability, stiffness, stringiness, toughness, work to cut, penetrate and shear can be measured by the mechanical food texture analyzer.

Aim

To determine the reduced level of various points

To find out difference of elevations of two points

Materials required

Dumpy level

Levelling staff

Field capacity may be defined as the amount of water held in soil after excess water has drained away and the rate of downward movement of water was materially decreased which usually taken place within two to three days after heavy rain or irrigation. In this condition water was moved out of the macropores and air has moved into take its place. 

Infiltration is the entry of a fluid from one medium into another. Soil water plays an important role in nature. The entry of rain or irrigation water into soil is called infiltration. Infiltration rate is defined as the amount of water entering into a soil per unit area per unit time under one atmospheric pressure. The infiltration rate depends upon initial moisture content of soil, condition of soil surface and permeability of various layers.

The maximum water holding capacity is the amount of water, expressed as percentage on oven dry basis held by a soil when it is completely saturated with water. At this moisture content, all the pore spaces are completely filled with water.

Object: Determination of the viability of seeds by tetrazolium test. 

Material required: Healthy seeds, tetrazolium solutions, beakers, water and petridishes. 

Theory: Viability of seeds shows their potential towards germination.

Aim

To determine the thermal conductivity of the agricultural materials probe method.

Materials required

Thermal conductivity probe

Stainless-steel sample container

Grain or powder sample

Graph sheet

Power source

Materials Required

Sample, 0.1 N NaOH solution, 1% phenolphthalein indicator solution, beakers, conical flasks, pestle and mortar, funnels, volumetric flasks, pipettes, pH meter, shaker.

Reagents

    1.    0.1 N NaOH: Dissolve 4 g NaOH (AR) crystals in sufficient water to make up the final vol. 1 litre.

    2.    1 % Phenolphthalein: Dissolve 1 g in 100 ml water. Readymade indicator solutions are more commonly used.  

Procedure

Preparation of sample: For fresh fruits and vegetables, prepare a well blended, uniform pulp in a pestle and mortar and for processed products, take out a representative sample and blend it well so that it becomes uniformly soluble when added to water. Filter through a fine muslin cloth or coarse filter paper if felt necessary. The liquid samples can be taken directly for estimation.
    1.    Take out a known weight / vol. (say 20 g) of sample in a beaker (in 3 replicates).
    2.    Make it to a known vol. (say 100 ml) with added distilled water.
    3.    Take 10 ml of this aliquot in a conical flask.
    4.    Add 1-2 drops of phenolphthalein indicator into the aliquot.
    5.    Titrate against 0.1 N solution of NaOH till light pink coloured end point is obtained.
    6.    For coloured products, i.e. tomato products where judgment of light pink colour is difficult, titration may be done over a shaker, and digital pH meter may be used for continuously measuring pH of aliquot which would show a steady increase with more and more addition of 0.1 N NaOH. Titre value may be recorded when pH of 8.3 is obtained.
    7.    Record the titre value and calculate the acidity of the sample as per the given formula.

Introduction

Demonstration of biological nitrogen fixation is usually accomplished by estimating the total nitrogen through use of some modification of the Kjeldahl procedure. This technique is accurate and reliable whenever a medium initially low in nitrogen is employed.

Principle

The dried organism is digested with sulphuric acid. Organic and nitrate nitrogen is converted to ammonium sulphate and the ammonia gas is distilled into boric acid forming ammonium borate making weak boric acid alkaline. The ammonium borate is back titrated with standard sulphuric acid until the reaction mixture changes its colour from green to pink due to formation of ammonium sulphate. The standard acid used in back titration of ammonium borate is a measure of nitrogen content of the organism.

Principle: A weighed sample is dried in an oven at 60-70⁰C up to a period of time when weighing made at 2 hour intervals do not differ by more than 2-3 mg.

Materials Required

Fruit/ sample, refractometers, thermometers, standard solutions of known TSS, temperature correction Tables.

Procedure

    1.    Calibrate refractometers of all ranges to be used.
    2.    The TSS of the juices/pulps/fresh fruits can be measured with the one having lowest range i.e. 0-32º Brix while, for measuring the TSS of concentrates, syrups, squashes, jams, jellies etc. refractometers of the higher ranges are made use of.
    3.    Put a drop of material on to the glass surface of refrectrometer’s prism, cover gently with the lid and observe the TSS against light.
    4.    Measure the temperature of the liquid which is being evaluated and apply temperature corrections (Annexure III).
    5.    Record the corrected value as the TSS of the sample.

23.1. Aim

To determine the total soluble solids in fresh and processed fruit and vegetable products.

23.2. Theory and principle

Total soluble solids (TSS) are determined by means of brix which measures the specific gravity or by using hand refractometer which measures refractive index. Brix is a measure of soluble solids only in case of pure sucrose solutions. Generally, the fruit juices contain more sugar than any other soluble constituent. Hence, brix provides a useful guide of soluble solids or sugar contents. Brix hydrometer is used to determine the percentage of brix in syrup while Abbe refractometer gives refractive index as well as degree brix. The Refractive index of the test solution is measured at 20°C using a refractometer and the soluble solid content is determined by the use of tables correlating refractive index with soluble solids. Generally, hand refractometer is used for determining TSS in food samples in fruit processing units (Table 3.1).

Purpose: The estimation of total soluble constituents gives the approximate amount of water soluble substance present in the sample. Among the various soluble substances the amount of sugar is 80-85 percent. The TSS value is roughly considered to be the amount of sugar and soluble minerals present in fruits and vegetables. The total soluble solid content can be determined by hand refrectometer.

Material and equipments: Hand refrectometer, juice, muslin cloth or tissue paper and glass rod.

Introduction

Urea is one of the common fertilizers used as a source of nitrogen. It has nitrogen in amide form (-NH₂) and this form of nitrogen is not utilized by plants. So it has to be hydrolysed. The enzyme, urease hydrolyses the urea to ammonia and ammoniacal nitrogen is taken up by plants or further nitrified.

The measurement of activity of this enzyme in soil is important from soil fertility point of view. There are two methods for determination of the urease activity of soils.

• First involves the measurement of end products of urea hydrolysis. i.e., NH₃ or CO₂.

Theory

The volume of food material play an important role in design of storage bins, conveying equipments, separation equipments, etc. Volume of larger products such as fruits and root crops can be determined using the platform scale or water displacement method.

Objective
After performing this experiment you will be able to learn:
The water absorption of packaging material by Cobb method.
Introduction

The water absorptive capacity, or Cobb value, is defined as the mass of water absorbed in a specific time by 1 square meter of paper, board, or corrugated f iberboard under a head of 1 cm of water. To determine this value, conditioned test pieces are weighed before and after being exposed to water under specified conditions. The excess water is removed using blotting paper and a brass roller of defined dimensions and weight. The test piece is weighed immediately before and after exposure to water for a specified duration on one surface. The increase in mass due to water absorption is expressed in grams per square meter (g/m²).

The Cobb value defines the water absorbency of paper as the amount of water absorbed by one side of a unit area of paper or board placed horizontally under a 1 cm water head within a given time.

Principle

This method, developed by Cobb, measures the amount of water absorbed by paper, paperboard, or corrugated fiberboard over a specified period under standardized conditions. It is applicable to paper or board that is not fully penetrated by water during the selected absorption time.

Purpose

The determination of water holding capacity in soils is important as it gives an idea of the capacity of soil to hold water for the use by crops. The light soils which do not hold such water require more frequent irrigations than heavy clay soils; well decomposed organic matter increases the water holding capacity. Exchangeable sodium and type of clay mineral also have a marked effect on water holding capacity. Water holding capacity of soils is useful for selection of soils for irrigability classification. It also helps for comparing other properties of soils.

Water holding capacity of soil is the amount of water that a given soil can hold against the force of gravity. Soil texture and organic matter are the key components that determine the water holding capacity of a soil. Soils with smaller particle sizes (silt and clay) have larger surface area and can hold more water as compared to sand which has large particle sizes and smaller surface area. It is an important hydro-physical characteristic of a soil because it provides simple means of determining useful moisture levels to maintain soil for good plant growth. Detail procedure for determination of water holding capacity of soil using Keen box method (Piper, 1966) is described here.

Over most of the wetness range in which plant roots normally function, all the water in soil is controlled by matric forces. A relationship between water content and matric or soil water suction is referred to as water characteristics of the soil. Increase in matric suction is associated with decrease in water content in the soil and the process is known as desorption. On the other hand with decrease in suction soil moisture content increases and this process is known as sorption. The curves showing relationship during progressive intake and withdrawal of water are known as sorption and desorption curves respectively.

Tensiometer is suitable for finding out soil water characteristic at tension values below 2.0 kPa, whereas gas phase pressure is required for higher tensions. A pressure chamber containing a porous membrane or a ceramic plate with all its accessories to provide regulated compressed air is most convenient. A detailed methodology to determine water characteristic curve by pressure plate apparatus is described below.

Aim

To determine the water solubility and absorption index of given food powder.

Materials required

Digital centrifuge machine

Graduated measuring cylinder

Beaker and distilled water

Soil aggregates refers to a group of two or more primary particles which cohere to each other more strongly than surrounding particles. Under field condition, all such units also cohere to some degree with neighboring aggregates and form larger aggregates. Such aggregates form and break easily into smaller aggregates during tillage and by disruptive action of water and air. The aggregates maintaining their identity are those in which the cohesive forces among particles are greater than the disruptive forces. A quantitative characterization of aggregates is done by determining aggregate stability and size distribution of aggregates. The aggregate stability refers to the resistance of soil aggregates to breakdown by water, air and mechanical manipulations.

The soil aggregates which can stand the disruptive forces of wetting by water are known as water stable aggregates. Therefore, the process of wetting, disruption of dry aggregates and screening of aggregates of different sizes should reasonably compare to the disruptive action of water and mechanical forces of tillage under wet conditions. The vacuum wetting of dry soil largely simulates the process of soil wetting in the surface layers but the immersion wetting is more comparable to the wetting of surface soil by irrigation. Similarly, sieving under water compares more closely with the disruptive action of water and other mechanical forces. The mean weight diameter (MWD) of water stable aggregates is a useful index to characterize the change in structure due to tillage. The mean weight diameter can be calculated using following equation.

Primary particles tend to adhere under natural condition so as to form secondary unit called aggregates. It is very difficult to determine the diameter of the individual aggregated particle. So the mean weight diameter is calculated as a single value constant, which indicate the wetted average value for a group of aggregates.

Objective

After performing this experiment, you will be able to learn:

Water vapour transmission rate of packaging material

Introduction

Moisture Vapor Transmission Rate (MVTR), also known as Water Vapor Transmission Rate (WVTR), measures the rate at which water vapor passes through a material. MVTR is crucial in various industries where moisture control is vital. For example, moisture-sensitive foods and pharmaceuticals are packaged using materials with controlled MVTR to ensure quality, safety, and shelf life. In the textile industry, MVTR serves as a measure of breathability, enhancing comfort for outdoor clothing. In the building materials industry, managing moisture barrier properties in architectural components helps maintain appropriate moisture levels in the internal spaces of buildings. Various techniques are used to measure MVTR, ranging from gravimetric methods that assess moisture gain or loss by mass to advanced instrumental techniques capable of measuring extremely low transmission rates. It's important to note that special care must be taken when measuring porous substances like fabrics, as some techniques may not be suitable.

Soil texture is the relative proportion of sand, silt and clay in soil by weight. As per the classification of the inorganic soil particle by the International Society of Soil Science, diameters of the sand, silt and clay particles vary from 2 to 0.02 mm, 0.02 to 0.002 mm and less than 0.002 mm, respectively. There are 3 broad textural groups i.e sand, loam and clay and each broad textural group is subdivided into different textural classes depending upon the proportion of sand, silt and clay.

DEVELOPMENT OF WOMEN AND CHILDREN IN RURAL AREAS (DWCRA)

Objectives

  1.    To raise the income level of women poor households.

  2.    Formation of groups of 10-15 women in rural poor for developing of services.

Salient features

  1.    Each group is given one time grant of Rs.25,000/-as revolving fund for infrastructure, purchase of raw materials, marketing, child care etc.

  2.    Fund is in ratio of 50:50 between Central and State government.

  3.    Provision of setting up of District Supply and Marketing Society for women producers.

DISTRICT RURAL DEVELOPMENT AGENCY (DRDA)

Objective

To professionalise the DRDA so that they are able to effectively manage the antipoverty programmes of the Ministry of Rural Development and interact effectively with other agencies.

Salient Features

•   The DRDA is visualized as a specialized agency capable of managing the anti-poverty programmes and to effectively relate these to the overall efforts of poverty eradication in the district.

•   The DRDA role will be to facilitate the implementation of the programmes, to supervise, oversee and monitor the progress, to receive and send progress reports and maintaining accounts of funds received for various rural development programmes.

•   DRDAs also need to develop synergies among different agencies for the most effective results.

•   The Chairman Zilla Parishad would be the chairman of the governing body of the DRDA.

Abstract

Brinjal being native vegetable crop of India possesses rich variability. It is one of the important crops for arid region with limited irrigation water. The large variability in genetic resources available in this crop, provide scope for development of varieties with desirable characteristics such as earliness, high fruit quality and yield, tolerance to high temperature and fruit and shoot borer (FSB).

Introduction

Corona viruses are a huge family of viruses that cause many chronic diseases. A novel corona virus is an advanced strain of virus that has not been formerly identified in humans. Accepted recommendations to avert the spread of disease include regular hand washing, covering of mouth and nose when coughing and sneezing, avoid close contact (social distancing) with anyone showing symptoms,etc. Since majority of the people, especially children are sitting inside their home the usage of digital platforms are also increased dramatically.

COVID-19 and the associated lockdown in the country, has made a significant impact on the life of the population, across boundaries. Roughly saying, it has been near to a year since the foremost case of corona virus was reported in India, which was reported on January 30th 2020. Today that is, on 10th December 2020, 69,383,534 corona cases were reported, 1,578,707 deaths and 48,155,526 cases were recovered globally. In India 9,768,643 corona cases were reported, Of which 141,817 deaths and 9,253,388 cases were recovered. Whereas in Kerala, 2562 deaths, 658633 confirmed cases and 596593 recovered cases were reported. The only fluctuations are in the statistics, but the conditions are the same in each day. Of this study, we aim to create awareness on COVID-19 through interactive and pleasure seeking games. This helps to make them aware about the severity of the pandemic and also improves their psychological health. Lack of awareness and the passive attitude of people is the major factor of this situation. Children and the older adults are the major two communities more convenient to disseminate the information and at the same time they are the most vulnerable groups to the corona virus. Children are more enthusiastic and older people are more precaution. By providing the same games for both age groups, the interaction between both becomes closer and thereby improves the mental well-being of both in a family. So that the games were most effective in all respects. Games are activities usually undertaken for fun and enjoyment, but it not only meant for fun but also gives edutainment. Games are an effective tool to disseminate information by entertaining way.

1. Introduction

With the advent of globalization and subsequent economic liberalization, the focus of Indian agriculture is shifting from “subsistence” to “commercial” mode, where farming is viewed as a “business” rather than “life-support” system of poor farmers. Enabling farmers “decision-making” capacity is a primary driver of success in the market-oriented agriculture. This “commercial focus” has brought tremendous changes in the “nature” and “mode” of extension work. On the other hand, extension work organizations in developing countries like India, are being impacted by sharp decline in public sector funding, rapid technological innovations especially in the Information and Communication Technologies (ICTs), and the shift to a knowledge-based workforce. These developments created new opportunities for the extension workers to perform the information dissemination, capacity building and technology application more effectively. 

Introduction

In view of the present Indian agriculture scenario, farmer producers organisations (FPOs) are emerged as a most appropriate institutional form to mobilize small and marginal farmers ,improved their access to technology, inputs and markets. As per the report of National Council on Farmers, these organisations are mainly promoted to combine the advantages of decentralized production and centralized services, post harvest management, value addition and marketing. (NCF,2004). In order to meet the dream of Atmanirbhar Bharat and to make farmers atmanirbhar, Farmer Producers’ Organizations (FPOs) is an appropriate form to mobilize them. Recently Government of India has announced a budgetary provision of 4496.00 crore for five years for promotion of 10,000 FPOs.(Cabinet Committee on Economic Affairs,CCEA2020)

Also to improve agricultural productivity and income of the farmers, it is necessary to develop an entrepreneurial culture among the member farmers of an organisation. To make this organisational approach more successful, member farmers need to develop planning ability, decision making abilitiy, managerial qualities ,scientific attitude, organisational skills, participatory skills etc. The member farmers as an agripreneur should possess knowledge about improved production techniques, markets, consumer preferences , schemes, credit availability, policy advocacy to enterprise effectively under FPO.

Introduction

Entrepreneurship is regarded as one of the most important factors that contribute to economic development of a country. The current epoch of development is marked by structural changes in developing economies to create new opportunities of entrepreneurship. This is largely made possible by liberal policy interventions that foster enhancement of enterprises of all hues. Unlike previously, in every country, an entrepreneur is looked upon as an invaluable contributor to economic growth and development. This is more important in developing economies, as ‘entrepreneurship development’ has multiplier effects as it invariably fulfils other important pre requisites of development, viz. innovation, technological development, new institutions and human resource development. To put it in other words, without enterprise and entrepreneurs, there would be little innovation, little productivity growth, and few new jobs. This is more relevant in the agricultural sector since the emphasis has now shifted from mere enhancement of productivity to value chain management, through a process of extensive entrepreneurship development. More so, this has been identified as a strategy for sustaining the livelihood options of small farmers who have found it difficult to thrive the perils of price fluctuations, increasing cost of production and several other uncertainties that have plagued the farm sector.

Scientific leadership is a cornerstone of progress in agricultural sciences, playing a pivotal role in driving innovation, fostering collaboration, and addressing global challenges such as food security, climate change, and sustainable resource management. Effective scientific leadership ensures that research efforts are strategically aligned with pressing societal needs and that knowledge generated in laboratories and fields translates into tangible benefits for farmers, policymakers, and communities. This chapter delves into the qualities of effective leaders in agricultural sciences, the challenges they face, and strategies to nurture and support scientific leadership in this critical domain. The G20 Chief Science Advisers Roundtable (G20-CSAR), initiated under India’s G20 Presidency, is a flagship program aimed at fostering collaboration and enhancing access to scholarly scientific knowledge. This effort emphasizes the synergy of scientific expertise, ensuring that innovations and advancements are not only accessible but also utilized effectively to address pressing global concerns, such as climate change, public health, sustainable development, and digital transformation. Through this platform, India seeks to promote open science, equitable knowledge-sharing, and stronger international cooperation in research and development.
7.1. Qualities of Effective Leaders in Agricultural Sciences
To excel in agricultural sciences, leaders must embody a diverse range of qualities that enable them to inspire teams, foster innovation, and drive impactful research. These qualities include:
7.1.1. Strong Communication Skills
Effective leaders in agricultural sciences must be adept at communicating complex scientific concepts to diverse audiences. Whether engaging with fellow researchers, policymakers, farmers, or the general public, they must tailor their messages to ensure clarity and relevance. Strong communication skills are also essential for securing research funding, building partnerships, and advocating for science-based policies.