eChapters

Introduction Aquaculture is one of the world’s fastest-growing food industries, providing a sustainable source of income for millions of people (Mohanty et al., 2018, Troell et al., 2014; FAO 2018). From the total world’s production around 33% of the all harvested fishes are not only utilized for human utilization for different reasons like size, species, quality, amount, non-accessibility of handling or transportation office. Today, waste generated from fish processing is a major source of pollution in the environment. Even when excellent grade fish is produced, only 50% of it is consumed by humans, with the remainder being discarded as waste. These wastes, which are dumped in an open environment without being treated, produces foul odour, which, as previously said, might be a reason of environmental pollution, water pollution and other municipal difficulties. Fish meal and oil made from low-grade fish and discarded fish parts not only solves many of these health and environmental issues, but also boosts the fishing and fish processing sectors’ overall revenue. With the rapid build-up in yearly extraction since 2000, global usage of natural resources has increased dramatically in recent years, reaching 92.1 billion tonnes and resulting in a 254% rise from 27 billion in the nineteenth century (Coppola et al., 2021). As a result, the research is stepping up its attempts to develop a circular bio-economy that aspires to increase the value of material flows while also achieving sustainable consumption and production. It is a new idea that is gaining traction for the goal of ensuring human quality of life through the effective and sustainable use of resources, energy, and infrastructure.

Introduction Sea food processing is one of the major contributors in food processing sector. The purpose of seafood processing is to prevent the wastage and prolong the shelf life of highly perishable commodity. It also increases the economy of the country through exports (Gopal et al., 2014). India produce 9.6 million MT of sea food during the every year and is one of the largest fish producers in the world. 23% of marine products are processed currently in India (Sathianandan, 2017). Pasteurized crab meat is one type of processed marine commodity exported from India. Globally, the pasteurized blue crab and swimming crabs are the major contributors to the economic wellbeing of the seafood industry. In India, pasteurized crab meat industries are significantly contributing to the export markets. Among the crab export, 70-80% is exported as pasteurized crab meat (Jebadurai17, 2014).

Introduction Nanoscience is a competitive and trending concept in present scientific community, especially in agricultural and allied sciences. The usage of nano-sized materials in food processing sector spreading slowly. With the passage of time and innovation continuation in nanotechnology creating interest to develop miniaturized sensors. Miniaturized sensors have lots of benefits like reducing bulkiness with low power consumption and this eventually reduces the cost. Generally inorganic semiconductors are widely used to develop nano sensors. Generally, sensors are composed of two basic unit which are an identification element and a signal transducer element. Due to its simple structure, high portability and low price, can benefitted against disadvantages of existing system, which are costlier and much more popular. High portability, ease of placement and use make it suitable for onsite use with real-time monitoring. Also, helps in qualitative and quantitative analysis of such substances during analysis of foods which may cause danger and thus inhabit a wider research and development space. For the detection of different unwanted materials or compositions in food, various chemical or biological sensing devices based on different working principles have been developed. The carbon-based nano material can be categories as Ordered Mesoporous Carbon, Carbon Nanotubes, Graphene and Its derivatives, and Carbon Dots.

Introduction The Indian culinary world may have just recently embraced the concept of edible flowers, but they have been a part of traditional Indian cuisines since the beginning. Flowers have been used in human diets and gourmet preparations for thousands of years (Fernandes et al., 2020). However, due to increased consumer knowledge about the effects of nutrition on human health, there is a growing trend in utilizing flowers for edible purposes (Chatzopoulou et al., 2020). Edible flowers were used as a relish and flavour enhancer in many savoury and sweet meals in ancient Rome and Greece. In China’s ancient texts and classics, the words and phrases regarding edible blossoms were also recorded by Zhao et al. (2017). Edible flowers come in a wide variety of colors and cooking ways in different nations. Flowers, such as Osmanthus fragrans Lour and Flos Sophorae, have been employed as basic ingredients in a range of Chinese cuisines (Cunningham, 2015). The people of Rome used flowers in cooking. They make salads using violets and roses and sauces using lavenders. Flowers from pumpkin and squash plants have long been used as ingredients in the United States. People consume aromatic flower buds and unopened blossoms in El Salvador and Honduras. Blossoms are frequently used to garnish food at aristocratic banquets and feasts across Europe. Dandelion (Taraxacum officinale) flowers are also added to beverages and salads in many parts of the world.

Introduction Fruits and vegetables are basic foods for human physical health since they have a wide range of flavours and are linked to a higher quality of life. Horticultural crops are known to reduce the risk of a variety of chronic diseases. Recognizing the importance of fruits and vegetables in the human diet, demand for these horticulture food products has skyrocketed. The demand for fruits and vegetables has expanded significantly as a result of greater consumer awareness of dietary habits, the benefits of eating fruits and vegetables, and an increase in the global population. According to research by the Food and Agriculture Organization (FAO), horticulture product production for 2019 is expected to be 314.5 million tonnes, which is roughly 1% more than the global fruit and vegetable (F&V) production in 2017–2018. (FAOSTAT-FAO statistical database, 2019). Over 67 % of the world’s horticulture produce is produced in China, India, the United States, Turkey, Russia, Vietnam, and Mexico (Paggiola et al., 2016).

Highlights • Banana leather can be enriched with microencapsulated ? – 3 fatty acid for value addition. • Blanching can destroy more than 80% of vitamin C content. • Henderson and Pabis model can better predict the drying kinetics of banana leather. Introduction The ever increasing demand for functional foods having numerous health benefits has been an active research ground for the food scientists around the globe. Till date, many food products have been formulated to deliver functionalities by value addition with bioactive compounds (Carvalho Barros et al., 2020). These products have been extensively studied and proved to be beneficial, especially for elder age group against various metabolic syndrome and health complications. Functional foods are edible products fortified with compounds having additional health and safety benefits such as vitamins, minerals, and bioactive compounds (Granato et al., 2020). One such example of a nutritionally dense food product with the potential of fortification to meet certain health benefits is fruit leather.

Introduction The method of drying is expressed as applying heat under controlled conditions to remove the water or moisture from foods to get a dry product with low moisture content. The primary commitment of drying is to extend the shelf-life of foods by diminishing their water activity. Due to low water activity, microorganisms which cause food spoilage and decay and many of the enzymes which promote undesired changes in the chemical composition of the food are unable to grow, multiply or function. The need for drying in the food industry is increasing day by day, and Novel dehydration techniques are being invented for a more efficient drying process, less energy-consuming, and preserve the product characteristics and nutritional profile. Further, the drying technology is critical for moisture removal from food and non-food materials. Small scale farmers use this food preservation method as an indigenous method and the food processing industry as modern technology. Dried products have numerous benefits compared to raw products, including an extended shelf-life and reduced packaging, storage, handling, and transportation costs. However, drying is a highly energy-intensive food processing operation.

Introduction Papaya fruit is listed under the family Caricaceae. This family has total four genera all over the world. There are about four species found in India under the Carica L. genus. Carica papaya L. is one of the species among them and it is most widely cultivated and very well-known species in India (Kumar and Devi, 2017). It has a thin, little shiny, and green-colored peel which turns into orange colored after ripening. The size of the fruit varies from 5.5 to 5.9 cm in terms of diameter. Papaya has several industrial applications in food processing, pharmaceutical as well as cosmetic industries. According to the FAO (Food and Agriculture Organization, 2013), India, Indonesia, Brazil, the Dominican Republic, Nigeria, and Mexico are the countries that produce the largest number of papayas in the world, India being the largest producer (4457.1 tonnes) followed by Brazil (1859.3 tonnes) in the year 2011.

A. Evaluation of the efficacy and resistance of anthelmintics against Helminths Anthelmintic resistance According to WAAVP (World Association for the Advancement of Veterinary Parasitology) anthelmintic resistance is a failure to reduce feacal nematode egg count by at least 95%. Technically accurate definition is that resistance is a genetically determine decline in the efficacy of an anthelmintic against a population of parasite that is susceptible to the drug. The history of parasite resistance to anthelmintic starts with the first report on phenothiazine resistance in 1957. Haemonchus contortus was the first nematode to develop resistance against different anthelmintic. The World Association for the Advancement of Veterinary Parasitology has recommended two tests for detecting anthelmintic resistance in ruminants, horses and pigs. These are in vivo test (FECRT) and an in vitro test (the egg hatch test). Detection Technique

Chemotherapy in Parasitology deals with the treatment of disease caused by different parasites by specific drugs; meanwhile particular drug has got the particular action against the particular parasite. Recently chemotherapy is a extensively used and emerging branch for the control of different stages of parasites that is normally not killed by the conventional methods of treatment. Thus, chemotherapy plays an important role in the treatment and control of parasitic infections by avoiding the outcome of the danger of the disease by treatment of the affected animals. They should have the maximum parasitotrophic action and minimum organotrophic action. It is mainly divided into two types: 1) Rational therapy: It is a mode of treatment based on the pharmacological actions of drugs with relation to disease. 2) Supportive therapy: It is a method of treatment other than drugs, e.g. giving high protein diet in the oedematous condition such as bottle jaw in fascioliosis and amphistomiosis. The drugs used for the killing or complete removal of the parasites from the body of the host called antiparasitic drugs.

Diagnosis of parasitic infections is routinely done with conventional parasitological techniques as described earlier. However, when the parasitaemia is too low to be detected by the conventional methods as in subclinical infections and/or carrier animals advanced diagnostic tools are used for the early, sensitive as well as specific diagnosis. Serological techniques Diagnostic techniques used mostly in laboratories needs various reagents and equipments to perform the test. However, a diagnostic kit is the extrapolation of the same method by packing it in a user friendly format, accompanied by all or most of the reagents required to perform the test and can also be done outside the lab or under field conditions. Various immunodiagnostic kits are available which are based on different diagnostic methods like Enzyme-linked immuno sorbent assay (ELISA). Complement fixation test (CFT), Agar gel immunodiffusion test (AGID), Immunofluorescent tests (IFT), Latex agglutination tests (LAT) etc. ELISA is the most commonly used test system and numerous kits based on ELISA are available commercially.

HELMINTHS Collection of parasites Fresh helminth parasites should be collected, as far as possible to achieve better results in staining. This can best be done by conducting a post-mortem examination of the animal for which the procedure given below should be followed. On opening the body and before removal of the viscera, examine the body cavity (for free lying parasites, e.g. Setaria), subcutaneous tissue (for Parafilaria and Hypoderma larvae) and the surfaces of internal organs for spot or nodules that might contain parasites. Remove them for histopathological examination (in 10 % formalin). Remove the visceral organs separately and place them in different enamel trays.

Collection of blood Blood sample should be collected in a capped clean and dry vial containing an appropriate amount of anticoagulant. The commonly used anticoagulants are ethylene diamine tetra acetic acid (EDTA) @ 1-2 mg/ml and heparin @ 5 I.U./ ml of blood. Sites for blood collection Before collection of blood clean the site of collection by applying some antiseptic solution. If the area is hairy shaving of the site under aseptic condition should be done. Tip of the ear should be preferred for prompt or early diagnosis of haemoprotozoan infections. The vein can then be punctured with hypodermic needle and the collected blood is transferred to a clean glass vial. For collection of blood various preferred sites in different animals are as under

Mange or parasitic dermatitis is caused by the infestation of mange mites e.g. Sarcoptes, Psoroptes, Demodex spp. and a range of other mites. The condition is characterized by itching and rubbing of the infested parts of the body against hard objects. Lesions include hair loss, dry, rough, thickened and wrinkled skin accompanied by the presence of scab and foul odour in some cases. Some mites burrow into the host epidermis (Sarcoptes) while others spend their entire life cycle on the skin surface (Psoroptes). Most mites are microscopic or less than 1mm in length; therefore skin scrapings are taken from the affected area of animals suspected to be suffering from mange or parasitic dermatitis

Before proceeding to find out the nature of the egg content of the faecal sample, one should know what class of animal the faecal sample belongs to. It is easy to identify a faecal sample of herbivore from that of an omnivore or a carnivore. The dung of cattle, sheep and horse will contain lot of vegetable fibers. The colour of the dung under normal conditions will be dark greenish yellow with a peculiar aromatic smell. But the faeces of a dog or cat will be soft and pasty devoid of fibers and dark yellow in colour with an unpleasant smell. Several procedures commonly used to examine faeces for parasites are described in this section. Before attempting to apply these procedures, a few points should be considered:

To identify parasitic infections, it is essential to examine excretory- secretory products (ESPs), viz., faeces, urine, sputum and nasal discharges as examination of such material is essential for clinical diagnosis. It is extremely rare to get an animal completely free from parasites and at the same time all animals may not show signs of disease. Most of the important helminths and coccidia inhabit intestinal tract. Therefore, clinical diagnosis of gut dwelling helminths and coccidian depends mostly on identification of ova/oocyst in faecal samples

10.2. Breeding Objectives 10.2.1. Tomato • To develop early , high yielding and consumer preference varieties / hybrids. • Large round fruit with adequate firmness and shelf-life, uniform fruit sizes shape, red colour and freedom from external blemishes or abnormalities for fresh market. • Large fruit size, high fruit quality and continuous production for home garden tomatoes. • Deep, uniformly red coloured tomatoes , pH below 4.4, high total soluble solid (4.5-7) and high alcohol solids (AIS) in processing tomatoes. • To evolve varieties / hybrid resistant to diseases like fusarium wilt, verticillum wilt, late blight, early blight, septoria leaf spot, anthracnose, bacterial wilt, bacterial canker and tomato leaf curl virus. • To develop varieties/ hybrids resistant to root-knot nematodes. • To breed varieties/ hybrids suitable for abiotic stresses like low Day (K10o C) and high temperatures (day 35+2o C) excess and moisture deficient, salt etc. • To develop varieties/ hybrids for prolonged storage and transportation

12.1. Common Term Used • GATT (General Agreements on Tariffs & Trade) • WTO (World Trade Organization) • TRIPS (Trade Related Intellectual Property Right)/IPR/Pateni/Copy right/ Trademark /G.l./Sui generis system etc. • UPOV/PVP/PBR/Farmer’s Right • CBD (Convention on Biodiversity) What is GATT? • Established in 1948 (after 2nd World War) • For the smooth conduct of trade by 22 countries (India was the party) • Several negotiations • Usually trades related to industries • Eight round at Uruguay in 1986 • First time issues on agricultural trade, textile, investment, IPR were discussed • (moral victory for the developing world especially county like IndiaWhat is WTO? • WTO is the only international organization dealing with global rule of trade (through revised GATT agreement; also called as GATT Rule Book) • On 15th April 1994 (1986-194) in Mexico, 125 countries signed the agreement • On 1 January 1995, came in force as WTO • HQ: Geneva; —140 members; wwwAvto.org Function of WTO • Administrating trade agreements. • Providing forum for trade negotiations. / • Settling trade disputes (DSC). • Reviewing national trade policies. • Technical assistance (training). • Cooperating with other institions organizations