eChapters

Introduction

Military personnel’s are deployed for operation in adverse climatic conditions like desert, cold (arctic) and high altitude regions. Stressful and challenging living conditions have affected the outcome of many battles, campaigns and wars. Acclimatization to the environmental condition is a very essential stage of deployment. The time for acclimatization is restricted/limited for the effective operation towards the purpose of deployment. The performance of the military personnel in various deployed regions depends on the nutrition provided by the food consumed. The operational rations are designed to provide the essential nutrition to enhance their performance during training and/or operational situations.

Nutrition requirement of military personnel is different from that of the civilians. The nutrition requirement also varies with the kind (sedentary or continuous work) and region (plain, desert or high altitude) of deployment. The environmental stress caused by extreme heat, cold, etc. also influences the nutrient requirement/ intake. The insufficient dietary nutrient intake affects the immune function, pace of recovery from illness and injury and also the physical performance (Tharion et al., 2005).

The operational ration is also designed in such a way that it provides to the military personnel the required nutrition from the build in nutrition reserves during certain operational situations. Considering the vital criteria for nutritional requirement, the menu for the military personnel is designed. The chapter discusses the past, present and future of the army operational ration (AOR) in various countries of the world and the influence of advances in food processing methods in AOR menu.

Drying of the Spices

Drying is an important mode of preservation and it ensures microbial safety of the spices.The main purpose of drying is to increase the shelf storage and make the seasonal spices available round the year with minute losses of nutrients, flavor, taste and color (Maroulis, 2003). During drying, there is a continuous transfer of heat and mass due to the heat application which eventually leads to moisture removal from the product (Akpinar, 2006) (Hashim, 2014). Since, the sensory, nutritional and functional attributes of spices are partially or totally affected by the drying process, the adequate choice of drying technique becomes requisite. There exists a number of conventional drying methods including solar drying (El-sebaii, 2012), freeze drying (Ciurzy nska 2011), vacuum drying (Nadi, 2012), osmotic dehydration,hot air drying and fluidized bed drying (Onwude, 2016). However, these drying techniques lead to poor quality of the spices because of the longer duration of treatment and high amount of energy. To combat with the issues of poor quality, there has been a significant development of the novel techniques, which includes- microwave, ohmic, infrared, pulse electric field, radio- frequency, ultraviolet, ultrasound, supercritical and heat pump heating, in the drying of the agricultural crops. These novel techniques are found to produce higher quality products as compared to the conventional drying techniques (Moses J. N., 2014). The microwave and radio frequency heating technologies are developed in such a manner that they are capable of partial or complete removal of the conventional methods of heating/ drying (Onwude, 2016). The use of these novel techniques has gained a keen attention for the drying purpose of spices. Some of the researchers have also proved that combination of conventional and novel drying techniques leads to better product output.

Introduction

For human beings, the three most important necessities for their survival are food, clothing and shelter. among all of these food is the top most priority. Food safety and Standards defines food into 8 categories (Nutraceutical, Heath Supplements/Dietary Supplements, Food for special medical Purpose, food for Special Dietary Use, Novel Food, and Functional food) in regulation, 2016. A growing trend of health products, concept of food as medicine, associated public interest and consumers demand leads to a progressive research interest in functional foods and nutraceuticals development. Abnormal lifestyle, food habits (consumption of junk food) and low physical activity creates an exponential growth in a number of chronic diseases; obesity, cardio-vascular syndromes, osteoporosis, arthritis and cancer (Das et al., 2012) among the developing and developed countries. While nutraceuticals and functional foods are becoming an alternative affordable system to reduce the risk of disease through prevention in spite of high tech therapies and costly medicines.

The current survey showed that worldwide revenue of functional foods is projected to increase from about 300 billion U.S. dollars in 2017 to over 440 billion dollars in 2022. Also according to the International Food Information Council (IFIC), health benefits achieved from functional food components may provide benefits far beyond than basic nutrition. Products like dietary supplements containing vitamins, functional foods such as sports drinks or products fortified with probiotic play a major role in the market rise (www.statista.com).Indian and Chinese traditional foods, recipes, spices and diversified ingredient market is well known around the world from centuries. Hence, a double-digit growth rate is also experienced in Asian nutraceutical and functional food market. Another reason for the growing trend in consuming functional foods is education and proper health awareness. Furthermore, people are more concern about the optimization of health-promoting capabilities in their diet using dietary supplement and fortified foods. While, food product based industries are marketing health supplements using scientific facts and the relationship between diet and health. Government, non-government organizations (NGOs) and web-based online information also play a key role in promoting and trending food based health products.

Nano-technology refers to technology on a nano- meter scale, specifically less than 100 nano-meters. The novel nano-particles are tiny spheres (fullerenes) or tubes (nanotubes) made from carbon atoms. It facilitates the development of future inventions transversely a vast array of fields. New nano-particles are being made of silicon, ceramic, polymers or even natural ingredients that break down in the body. The characteristics that make these particles functional in the food industry include optical properties, reactivity to temperature, and biodegradability. They can be used as probes or filled with flavorings or nutrients for delivery. Highlights on the categorisation of agriculture with nano- food technology and nutrition are given in Fig 1.

There are three key elements in nano-technology. They are: (1) substances at nano-scale exhibit novel physical and chemical phenomena with novel functions (2) allowing to measure, control and operate material at the nano-scale that transform them to functions. (3) allowing the union of nano scales of materials for exceptional properties.

Introduction

Advances in food preservation methods have supported the journey of food science from that of a cookery science to a fast growing industrial technology. Food preservation knowledge deals with the way to prevent spoilage and maintenance of quality in foods. Spoilage is the deterioration in quality brought about by inherent biochemical and chemical changes, as well as microbial metabolism during food storage. Basic principles of food preservation (Frazier et al., 2008) remains the same, but newer methods for achieving the goal is added through research fuelled by a consumer demand for fresh-like foods with convenience and safety. Scientific information on novel processing methods are beautifully compiled (Cullen et al., 2011; Da-Wen Sun, 2014; Tokuþoðlu and Swanson 2015; Doona, 2018).

In-depth knowledge of physiological activities of micro-organisms in presence of preservation agents is essential for preparation of safe foods with prolonged shelf life. Besides this, it is necessary to understand the effect of food constituents on microbial resistance against inactivation agents, to identify critical dose requirement. This profound knowledge would also help to understand kinetics of microbial inactivation and to develop mathematical models suitable for a realistic design of process parameters. For better appreciation of the following sections, readers are encouraged to have fundamental knowledge in microbiology and food processing. The sections in this chapter cover advanced microbiological knowledge pertaining to the preservation aspects of food.

Introduction

Therapeutic foods are products, which are multiutility food products that may be used as nutrition as well as medicine. A nutraceutical may be defined as a substance, which has physiological benefit or provides protection against chronic disease. Nutraceuticals are used to improve health, delay the aging process, prevent chronic diseases, increase life expectancy, or support the structure and/or function of the body. Oflate nutraceuticals are receiving considerable interest due to potential nutritional, safety and therapeutic effects. The examples of therapeutic foods are the foods used for feeding of malnourished children on an emergency basis or to supplement the diets of persons with special nutrition requirements, such as the elderly. Therapeutic foods can also form a part of treatment/prevention/reduction of other health conditions such as diabetes, cardiovascular disease, obesity, anaemia and any other lifestyle disorders.

The incidences of diet-related diseases are progressively increasing due to greater availability of calorie-rich foods and a sedentary lifestyle. Obesity, diabetes, atherosclerosis, and neurodegeneration are major diet-related diseases. Nutraceuticals and functional foods represent a novel therapeutic approach to prevent or attenuate diet-related diseases.

There is always a requirement for cheaper formulations using locally available ingredients that are processed in a safe, reliable, and financially sustainable methods. Some of the literature available on health foods for various diseases is summarized below. However, since the burden of diabetes in India is staggering. In 2017, 72 million cases of people suffering from diabetes were reported and the figures are expected to reach 134 million by 2025, this chapter more emphasis is given on the safe, natural treatment/reduction of diabetes by herbal means.

Introduction

Quality is the ultimate criterion of the desirability of any food product to the consumer. Overall quality depends on quantity, nutritional and other hidden attributes along with sensory quality. Sensory quality is of great importance to both processors and consumers, since it attracts consumers; it satisfies consumers’ aesthetics and gustatory sense. Sensory quality is the combination of sensory senses of perception responsible for choosing and eating a food.

According to Institute of Food Technologists and the American Society for Testing and Materials, sensory evaluation is a scientific method used to evoke measure, analyze, and explain those responses to products as perceived through different senses like sense of sight, smell, touch, taste, and hearing (Stone and Sidel, 2004). Sensory evaluation gives a general rule for the preparation and serving of samples under controlled conditions so that unfair decisions are minimized. People for sensory evaluation are often placed in individual test booths so that the judgments they give are true and do not reflect the opinions of those around them.

Samples with random numbers are given to the evaluators so that they do not form judgments based upon labels, but rather on their sensory experiences. Products may be given in different orders to each evaluator to help measure and to ensure internal validity by controlling the potential confounds created by sequence and order effects. To control unwanted variation and to improve test precision, standard procedures may be established for sample temperature, volume, and spacing in time, as needed.

Sensory evaluation or testing is a quantitative science in which numerical data are collected to establish lawful and specific relationships between product characteristics and human perception. Sensory methods draw heavily from the techniques of behavioural research in observing and quantifying human responses. For example, we can assess the proportion of times people are able to discriminate small product changes or the proportion of a group that expresses liking for one product over another. Another example is having people generate numerical responses reflecting their perception of products taste and smell.

Introduction

Lipids are among the major components of food of plant and animal origin (food lipid). There is no precise definition available for the term lipid; however, it always includes a broad category of compounds that have some common properties and compositional similarities. Lipids are materials that are sparingly soluble or insoluble in water, but soluble in selected organic solvents like benzene, chloroform, ether, hexane, and methanol. Together with carbohydrates and proteins, lipids constitute the principal structural components of tissues (Erwin Wsowicz et al., 2004). Lipid oxidation is one of the major reasons that foods deteriorate and is caused by the reaction of fats and oils with molecular oxygen resulting in off-flavours that are generally called rancidity. Exposure to light, pro-oxidants and elevated temperature will accelerate the reaction (Velasco, J et al., 2010). Rancidity is related to characteristic off-flavour and odour of the oil. There are two major causes of rancidity. One occurs when oil reacts with oxygen and is called oxidative rancidity (Ribeiro et. al., 1993). The other cause of rancidity is by a combination of enzymes and moisture. Enzymes like lipases liberate fatty acids from the triglyceride to make di and monoglycerides and free fatty acids and such liberation of free fatty acids is named hydrolysis. Hydrolysis is additionally caused by chemical process that’s prompted by factors like heat or presence of water. Rancidity caused by hydrolysis is called hydrolytic rancidity. Oxidation cares mainly with the unsaturated fatty acids. Oxidative rancidity is off interest because it results in the event of unfavourable off-flavours which will be detected early within the development of rancidity, more so than in the case of hydrolytic rancidity. Oxidation can alter the flavour and nutritional quality of foods and produce toxic compounds, all of which may make the foods less acceptable or unacceptable to consumers. Oxidation products typically include low relative molecular mass compounds that are volatile also as undesirable off-flavour compounds (Food lipids).

Introduction

Fermentation is an alluring procedure of biochemical adjustment of essential nourishment microorganisms and their enzymes accomplish by lattice. Fermentation is a utilized to upgrade bio-accessibility and bioavailability of supplements from various crops and improves organoleptic properties (e.g., appearance, generation of sour taste and new aroma compounds, and textural changes such as consistency or viscosity) just as increase the shelf life of realistic usability. It makes foodstuff safe not just hindering the growth of pathogenic microorganisms because of antimicrobial growth of lactic acid and it also detoxifies aflatoxin. With these advantages, fermentation is a successful method to reduce the risk of mineral deficiency among population, particularly in developing nations where unrefined cereal or pulses are profoundly consumed. Tragically, it is additionally connected with multiplication of microorganisms, for ex., yeast and molds caused food safety concerns, (Omemu et al; 2011), decrease in provitamin A and antioxidant (Ortiz et al; 2017), carotenoids, just as loss of nutrients and minerals (Hotz & Gibson, 2007).

Fermentation is a minimum cost-efficient procedure for production and preservation of nutrient, therefore fermented food is an important piece of the eating regimen in numerous of the world. In the nineteenth century the scientific study of microbiology began, and just because, the scientific procedure of fermentation was comprehended. several classifications have been utilized to sort the assorted exhibit of the fermented nourishment produced dependent on various microorganisms, and food types, and kinds of fermentation included.

The microorganisms associated with fermentation process fall into three classes: bacteria, yeast, and molds. Yeasts are the principal microorganisms for the fermentation of breads, whereas molds is mainly used in processing of cheese and legumes. Bacteria is included only of the fermentation of cereal product. cereal and tuber fermentation are a lactic and acetic acid producing bacteria. yeast is a piece of mix microbial fermentation by bacteria in weaning food; all the more frequently, be that as it may, alcoholic fermentation of yeast may not totally alluring. Four genera of lactic acid producing bacteria are recognized as overwhelming cereal fermentation to be specific, Lactobacillus, Leuconostoc, Pediococcus, and Lactococcus spp. all of which require carbohydrate for the energy. Lactic acid and other natural acids produced from hexoses bring down the pH from about 6.5 to about 3.6. In the event that the pH is beneath 4.0, fermented product retard the growth of pathogens and along these lines ensure fermented items.

Introduction

The farm to fork approach utilizes agricultural products as raw material for processing by industries to obtained value-added products (Mijinyawa et al., 2007). Processing that transforms animal, vegetable, or marine materials into value-added food products for consumers and forms an integral part of agriculture for storage or size reduction into fine particles. One of the major problems associated with processing is the unavailability of processing facilities including appropriate engineering materials for the transformation of agro-based produce into different forms (Ogwuagwu, 2007). This transformation process mainly includes operations like particle size reduction, milling or comminution, etc. utilizing different size reduction forces without making alterations in chemical properties (Enrique, 2012). This enhances the eating quality or appropriateness of foods for advance processing with a more varied range of available products.

Grains are dried small seeds with adhered or removed husks or outer layers processed for consumption (FAO, 2011). The two major types of commercial grain crops include cereals (such as millet, corn, sorghum, wheat, rye and so on) and legumes (such as beans, groundnuts and soya beans). These grain crops are subjected to a milling operation to break them into smaller pieces or more practically appropriate form. The grinding process involves the application of different mechanical forces to overcome the interior bonding forces bringing change in the state of solid grains to different desirable forms such as flour or meal (Kaul and Egbo, 1985). As a result, the physical state of these grains is modified due to a reduction in size and change of shape (Ryan and Spencer, 2008). Most of the actual milling processing that is used in various industries is based on simple operations. But now various technological progress has been initiated that involves the adoption of computer control for various milling operations to improve efficiency and quality while minimizing labor requirements. Hence, the present text highlights the various technological advancements and evaluation techniques employed in milling operations.

Introduction

Cereals and cereal products comprise a long history of consumption by humans. Cereals are the important source of nutrients and non nutritive health beneficial components and for that reason cereal based food products are consumed as staple food in human diet in developed as well as developing countries. The cereal grains mainly cultivated and consumed as food include rice, maize, wheat, sorghum rye, barley, oats, and millet. Products obtained from cereal grains are flours, grits, semolina, breakfast cereals, extruded product like pasta, puffs and flakes, and bakery products such as bread, biscuits, cakes and tortillas. Moreover, cereals or their components are used as ingredients in the preparation of various food products such as beverages infant foods coatings and processed meats. Initially cereals are consumed as whole or with minimal processing like boiling, grinding and roasting. However, processing like salting, drying, steeping and fermentation of cereals for preparation of cereals based beverages and foods has been practiced since the initiation of cereals consumption as food by human. Increasing consumer awareness and commercialization of cereal products have created interest of food manufacturers in utilization of novel and more efficient technologies with optimized conditions, development of convenient and more health beneficial foods with satisfactory sensory properties and wide variety of foods to ease the choice of consumers. Market full of diverse range of snack foods, breakfast cereals, ready to eat and ready to cook foods, and novel functional foods with variation in appearance, texture and flavor is an indication of evolution of food industry from basic to complicated form focused on efficient and automated operations. In ancient times, fermentation of food was done with the aim of enhancement of shelf life and palatability without clearly knowing the role of microorganisms. Modern fermentation technology uses various operations and specific strains of microorganisms for conversion of bulky and perishable materials into novel foods with more pleasing flavour, enhanced functional properties and extended shelf life. In addition to basic bread, new varieties of bread developed with improved functionality like sourdough bread, gluten free breads and high fibre breads is an example of innovation in cereal fermented foods indicating modification in ingredients, microbial culture and processing technologies as compare to traditional fermentation process. The word “extrudate” is derived from the Latin word “ex” meaning ‘out’ and “trudere” meaning ‘to thrust’. Extrusion technology is turning out to be very popular in food industry due to its versatility, usefulness and cost efficiency. It is well-organized state-of-art technology and plays important role in various food industrial processes such as cooking, mixing, conveying, shearing and shaping of end products. Extrusion cooking is high temperature short time (HTST) with high pressure process, is especially used for preparation of cereal based snacks, fat replacers, breakfast cereals, infant formula, gluten free foods, starch and protein rich cereals food products. A wider range of ready to eat food products with different texture, size and shape is produced by fast and easy extrusion cooking. In epidemiological studies it is stated that whole grain consumption is more health beneficial than refined grains and the reason behind it is that dietary fibre and phytochemicals located in germ and seed coat are generally removed during milling or polishing. Various technologies are developed by food scientists and technologists to preserves the bioactive compounds during processing and or to supplement processed food products with the bioactive compounds during food preparation to maintain the bioactivity and functionality of final products. Utilisation of whole grain flours, composite flours, supplementation of cereal foods with ingredients from fruits, vegetables, plant extracts and legumes, bio-fortification of crops, implementation of genetic engineering to produce crops rich in bioactive compounds are some technologies which are being used in modern food industry to develop value added cereal food products.

India is the largest producer of pulses and contributes around 25% of total global pulse production. In addition, it is also world’s biggest consumer (27% of world consumption) and importer (14%) of pulses in the world. Pulses account for around 20 per cent of the area under food grains and contribute around 7-10 per cent of the total food grains production in India. Though, pulses are grown in both Kharif and Rabi seasons, Rabi pulses contribute more than 60 per cent of the total production. Gram is the most dominant pulse having a share of around 40 per cent in the total production followed by tur/arhar at 15 to 20 per cent and urad and moong at around 8-10 per cent each. Madhya Pradesh, Maharashtra, Rajasthan, Uttar Pradesh and Karnataka are the top five pulses producing states in India. Considering the nutritional importance of pulses and its products in Indian diet, the production and availability are not sufficient. Since independence, grain production has grown dramatically but pulses production and its availability have declined. On the other hand, the per capita availability of cereal and millets has increased in spite of a four-fold increase in population. The consumption ratio of cereal-to-pulse has risen from 6:1 to 12:1.

Pulse processing is the major need of developing nations as it is the most acceptable and cheap source of protein and hence can help combating Protein Energy Malnutrition (PEM). In addition, the identification and recognition of various newer and improved processing methods can provide the basis for further development of legume processing industry. Traditionally, home cooking is applied for consumption of pulses since ages. Modernization has no doubt created a lot of ease and developed various techniques to make different edible forms of legumes/pulses. Many advancements have been happened in traditional processing methods (milling, fermentation, roasting, boiling, steaming etc). and resulted into new products. Improved techniques for efficient milling of legumes into dhal (dehusked splits) are an important area of investigation. A systematic method that eliminates wastes and losses has great significance in the Indian dietary pattern. New systems for processing legumes come under several main categories, namely, improved decortications and milling techniques; quick-cooking pulses; canned pulses; pulse flakes, expanded snack foods etc. Such new and innovative processing technologies presented in this chapter can be applied and used in developing nations. Present chapter will discuss both traditional and non-traditional means of pulse processing.

Introduction

Food processing comprise of techniques employed to transform raw ingredients into final food product or to preserve the food product. Food processing industry as well as at domestic scale the food processing methods aim at providing processed food products for daily consumption by humans and animals. Food processing aims at increasing the shelf life, preserve, make nutritious or ready to eat foods, and getting the best quality final products. There are various techniques and methods which come under food processing such as drying, dehydration, fermentation, pickling, freezing, mixing, pumping, pasteurization, cooking and homogenization etc.

Rheological properties of foods are greatly influenced by various unit operations and processing methods or conditions such as heating and mechanical treatments. Processing of different food products such as dairy, fruit and vegetable products like jams and purees, chocolates, dough development etc. and basic make up of foods such as fats, proteins and others such as emulsifiers, hydrocolloids etc. affects the rheological properties of food product and which ultimately affects the quality of end product. Apart from processing conditions the compositional variations have a great impact on the textural or rheological properties of foods. The changes in rheological characteristics of a food product reflects the alterations in the molecular structure of the food material, this can aid in revealing the changes in product structure during different processing methods or conditions. In designing of various processes such as cooling, freezing and equipment design information about thermal properties is crucial. Moreover, in order to design storage structures for foods and refrigeration equipment the knowledge of thermal properties is important (Becker et al. 2003).

For rheological measurements various tests and techniques are available, such as steady and dynamic shear measurements. From the steady shear properties flow properties of the sample can be revealed whether the flow is Newtonian or Non Newtonian. In case of dynamic shear rheological properties information on viscoelastic characteristics can be withdrawn in terms of storage and loss modulus and depending on the predominance of each modulus the nature of sample can be predicted i.e. whether viscoelastic solid or viscoelastic fluid (Bhardwaj et al. 2019). Apart from these measurements, other rheological measurements are available for specific food materials, such as farinograph, alveo-consistograph, mixograph etc. are meant for study of rheological properties of dough. So, accordingly, depending upon the food material choice of rheological measurement can be made. To study the thermal transitions DSC (Differential scanning calorimeter) and DTA (Differential thermal analysis) are commonly employed. Dynamic measurements as a function of temperature or time are made in these techniques to detect the endothermal and exothermal changes. These techniques can be used to determine the phase transitions in various foods, for instance, crystallization and melting of water, lipids and other food components; denaturation of protein; gelatinization of starch and others (Roos 2015).

Advancements on sugar processing

India has popped out as one of the largest sugar processing country throughout the world. Through the collaboration of research and development carried out in the field of sugar processing, this industry has witnessed the vast changes in term of technology. Important considerations such as productivity improvement and cost reduction were the main objectives in the field of sugar processing. Sulphur dioxide was earlier used but afterwards lime treatment in clarified juice helped in the processing of white sugar from sugar cane. Since then the continuous progress and improvement has been made and advanced techniques are introduced for manufacturing of sugar with modern tools.

Ramjeawon (2004) reported that farmers and agriculture workers grow sugar cane and beet root for sugar production,providing about 20 kg per capita and that is equivalent to almost 13 percent energy requirement. Fechter et al. (2001) reported that production of the white sugar was focused more on juices rather than molasses which were taken as the raw material. Various processes such as ultra-filtration, de-mineralization and de-colorization were used for the production of white sugar. The traditional refining process wascheaper, and effective in terms of purification and juice purification was the method used for the processing of white sugar directly from the sugar cane. Crystallization was one of the process which is used for increasing the recovery of sucrose and it reduces the molasses production. Chromatography was used in the sugar industry for the separation of sucrose. Another method was ion exchange demineralization which was used in the sugar industry for the removal of minerals from the liquid sugar. Later adsorption has been incorporated to be used de-odorization and de-pigmentation. Membrane filtration is latest technique used in the process which was used for maintaining the quality of white sugar by removing unwanted particle from the juice. Velásquez et al.,(2018) reported that thermal processes are also used for the production of sugar from sugar cane. Non centrifugal cane sugar processing is used for this purpose and the product is obtained by evaporating the sugarcane which has the unique flavor and aroma. Later the product is used as the sweetener and has a traditional characteristics flavor and optimum nutrition.

Introduction

Baking is not a new concept to us. Baking process dates thousand years back since the Paleolithic age. During those days, the baking was done by simply grinding the grains, mixed with water and baked on the hot rocks. The bread produced that time was not leavened but flat. Ancient Egyptians have the credit for development of baking between 2600-1200 BC. Roman Empire also had the popularity of the art of baking and bakeries were in existence in Europe too during Middle Age. Baking was considered a highly respected profession under the Roman Empire. The art of baking has travelled a long journey since then. The bakery and confectionary has undergone a gradual evolution with time. Great technical progress stared in the nineteenth century. Development of automatic machines reduced the task of the manual labour and because of this development the bakers could perform many more tasks with the machines. Today’s baking has a dependency on the machines. All the work is performed by the automated machines whereas the bakers only control the machine operations. The baking process has become easier, the efficiency has increased and the quality of the products has improved because of these high-tech machines. The preparation of bakery products using traditional methods has also improved over the time to minimize the energy and time consumption. Today’s consumer is very much concerned about his/her health and look for the healthy options in baked products. The trend has led to various innovative formulations for the baked products so that the health benefits may also be provided not only the calories. This chapter will discuss various advancements and trends in different types of bakery and confectionary products.

Introduction

Food is the basis to sustain a healthy life as evidenced from its consumption through centuries by human. There are plenty of plenty of foodstuffs available these days as part of new product development and flexible global participation of researchers and food technocrats. Their researches brings a lot reforms in traditional recipes through newest technological concepts (functional or nutraceutical) that address much of safety aspect for consumers health and is the prime focused concern for now (Keservani, et al 2014). Even than strict labeling policies is the present hour need to stay fit and fine. Safe and wholesome supply of foods, high pace food demands, increase in processing aspect, minimization of fraudulent practices are the key points that somehow require laws and standards during transportation, storage, marketing and storage.

Nation’s growth resides in their healthy people that contribute flawless to acquire achievements in overall growth of country. So availability of healthy food is must which can only be governed through strict standards and regulatory agency’s regulation. Journey of food from “Production to consumption”, “Farm to fork”, “Unstable to table” and “Boat to throat” are the activities where these agencies abide their regulations by way of laws and standards. Indian market somehow lacking its policy to organize food regulation appropriately hence is segmented in two types of food products viz;

Soil fertility is the resultant of several factors, not the least important of which is the soil itself. Theoretically, the soil only plays the part of a support and could be very easily dispensed with and replaced by sand and even that can be replaced by a wire framework to support the plant mechanically and it will grow quite well if the right amount of nutrient materials have been added to water. ‘Where does the soil come in?” you will ask. The importance of the soil is two-fold: (1) It provides vast reserves of plant food which is slowly made available. (2) It provides limiting factors which restrict plant growth; these limiting factors must be neutralized. We have already discussed these reserve food materials and limiting factors in Chapter II.

It has been shown that if we treat a soil with dilute acid exhaustively we can remove everything from it except the mineral framework. If we try to grow anything in this mineral framework nothing will grow. Yet it is not like sand, for whereas in sand by adding appropriate amounts of nutrient materials in water solution you could grow a crop, nothing will grow if you added the same solution of nutrient materials to the soil. This mineral framework, therefore, is not inert like sand, but it is active and can react with the nutrient salts in such a way that either they are rendered unavailable or something else which is toxic is produced by the interaction between the soil and the nutrient salts. This mineral framework is not acted upon by dilute acids, but it reacts with alkalies in such a way that the alkalies are neutralized. In this respect, therefore, the mineral frame work behaves like an acid. With alkalies it forms salts and different alkalies are required in equivalent amounts for the formation of these salts. Thus we can have salts of a number of bases and if we use sodium hydroxide for neutralizing we shall have sodium soil, similarly we can have a calcium, magnesium or potassium soil. Now in nature, all the various bases principally, calcium, magnesium, sodium, and potassium, are associated with it in different proportions. The nature and amount of these bases determines the physico-chemical properties of the soil affecting crop yield and leading to soil infertility. We have already indicated the method of bringing the soiil to the normal state when it suffers from any of the defects associated with the soil framework.

Soil mechanics as a distinct branch of soil science is comparatively of recent growth. Its need arose from the fact that the requirements of the engineer are very often quite different from those of the agriculturist. Whereas the former would as a rule require hard, compact, impervious soil, the latter would have no use for it for the growth of his plants which require soft, friable and porous soil. The agriculturist generally has to look up to nature to help him out of his difficulties, the engineer has to depend on his scientific skill to modify the soil to suit his requirements. In this chapter an attempt will be made to explain in a simple language the requirements of the building, road, and irrigation engineer for particular types of soils and how they are met by modifying the soil if the required properties already do not exist.

Moisture plays by far the most important role in soils as regards vegetation. It is through the medium of water that the plants obtain their quota of mineral food vital for their growth. If water is gradually withheld from the soil, at a certain stage, the plant will begin to wilt and soon dry up. The soil may still contain some moisture but the plant is unable to make use of it. The minimum moisture in the soil below which wilting will take place is called the Wilting Coefficient and at one time great importance was attached to it. The determination of this Coefficient, however, is tedius. One must grow a number of plants and slowly watch them wilt and determine the moisture content at that point. Moisture content of the soil is determined by heating a weighed quantity of the sample in an oven kept at 100-110 ^oC. The moisture is expressed as percentage on the oven-dry soil.

Soil texture and mechanical analysis: The chemistry of the mineral framework was explained in Chapter II. Its physical properties are quite as important- When all the extraneous matter is removed from the soil we are left with a collection of particles of various sizes. These particles are not spherical in shape, but most of them are nearly so. At any rate the discussion is very much simplified if we suppose that they are spherical and the arguments advanced are equally applicable if the shape deviates from the spherical.

Next to the mineral frame work the salts in the soil deserve consideration. In fact these salts constitute the main food material of plants besides what the root hairs can get out of the mineral framework in the form of basic materials already dealt with. We are, however, not concerned with the plant food materials, but salts that are in excess and which alter the properties of the soil to such an extent as to influence its behaviour profoundly.

If the reader has endeavoured to follow the basic chemistry in the first chapter, he would be in a positions to follow up the various reactions that take place in soils and which hitherto had baffled him. Soils contain particles of various sizes ; some so fine that they would remain suspended in water for a long time; others so coarse that they would be sieved out by even a coarse sieve. Soils contain some salts that can be washed out by leaching with water; they contain some water which can be readily evaporated away by exposing to hot sun or by heating slightly. They also con-tain a little organic matter which can be burnt away or dissolved in alkali. When all the extraneous substances have been completely removed we are left with what we might call soil framework. This framework gives mechanical support to the roots of the plants. Without this framework the plant would not stand up even if it could be supplied with all the food material.

Let us suppose a soil freed from all the extraneous matter by continuous leaching with water or a dilute acid. In the former case the removal of all the extraneous matter is extremely slow, whereas by leaching with dilute acid everything except the soil framework is removed in a short time.

When soils from different localities are subjected to leaching with dilute acid we find that the soil framework in every case, behaves in a similar manner. No matter from what part of the world the soil has been obtained, the properties of its mineral framework only differ in quantity but not in kind.

For the intelligent appreciation and understanding of various reactions and processes associated with soils a little basic knowledge of chemistry is helpful. If the reader follows this chapter carefully, the working knowledge of chemistry thus acquired will enable him to follow all the complicated chemical reactions taking place in the soil.

What is Chemistry? Chemistry is the science that deals with the chemical changes. What is a chemical change? When two or more substances combine to give a substance entirely different in properties to the individual components, the change is called a chemical action to distinguish it from the purely physical action in which the properties of the product are intermediate between the components. The latter naturally can be separated easily by mechanical means. For instance a mixture of sand and water can be separated by passing through a filter, and a mixture of salt and water can be separated by evaporating the water when the salt is left as residue. But water itself is a compound of two gases: oxygen and hydrogen. Its properties are totally different from its components. We can freeze it, evaporate it and perform a host of other operations on it without changing it in the least.

Atoms and molecules: The whole science of chemistry rests on atoms and molecules If these are understood clearly, basic chemistry is reduced to simplicity. Take a familiar object like gold or silver and go on subdividing it into smaller and smaller bits. You will reach a stage that further subdivision will become impossible. You will have reached the primary units, the elementary bricks of which the substance is made up, namely the “Atoms”. An atom in chemistry is the smallest brick from which all material substances in the world are made up. Not that you can see an atom. It is so small that even the most powerful microscope will nut reveal its presence. You could perhaps just see a collection of a million atoms as a tiny spot of light if it is illuminated with a powerful beam of light. Even then you could not say if it was round, square, or oblong. However, you need not look for any such tangible proof to believe in the existence of atoms. Even pure logic would compel you to stop somewhere if you started with an imaginary division and sub-division of a substance. You could not go on ad infinitum. Even the ancients, who knew no modern chemistry, believed in their existence purely from philosophical reasoning.

Livestock Development Programmes/Schemes

Gausalas

Recognizing the potential of Gaushalas (about 10000) in the country which were engaged in rehabilitation of disowned cattle, the government of India in 1952 set up the Central Council of Govsamvardana (CCG). Some of these gaushalas were providing quality indigenous / crossbreds / heifers / bulls at many places like Nasik, UrliKanchan, Amirtsar, Indore and Ahmednagar. One gaushala at Bombay had completed a century of devoted work in 1986 and had established two institutes, one for research and another for fodder research and grassland development. The Sabarmathi Ashram gaushala founded in 1915 by Mahatma Gandhi near Ahmedabad is now being managed by NDDB and has a training center for AI service including embryo transfer.

ICAR Frontline Extension Programmes

It was recognized by Indian Council of Agricultural Research (ICAR) in the early sixties that agriculture development requires interdisciplinary and multi institutional approach. The integrated functioning of agricultural research, education and extension was for the first time recognized as the cardinal principle of agricultural development system, and accordingly agricultural research, education and extension function were integrated in the ICAR institutes and State Agricultural Universities (SAU). ICAR established a Section of Extension Education at its headquarter in 1971, which was later renamed as Division of Agricultural Extension to promote the transfer the agricultural technologies through the ICAR-SAU system. The present position, as on 31.03.2020, of ICAR institutes, Central Agriculture Universities and SAUs are as follows:

Integrated Watershed Management Programme (IWMP)

Integrated Watershed Management Programme (IWMP) is a modified programme of erstwhile Drought Prone Areas Programme (DPAP), Desert Development Programme (DDP) and Integrated Wastelands Development Programme (IWDP) of the Department of Land Resources. The scheme was launched during 2009-10. The programme is being implemented as per Common Guidelines for Watershed Development Projects 2008. The main objectives of the IWMP are to restore the ecological balance by harnessing, conserving and developing degraded natural resources such as soil, vegetative cover and water. The outcomes are prevention of soil erosion, regeneration of natural vegetation, rain water harvesting and recharging of the ground water table. This enables multi-cropping and the introduction of diverse agro-based activities, which help to provide sustainable livelihoods to the people residing in the watershed areas.

National Agriculture Development Programme/Rashtriya Krishi Vikas Yojana (RKVY)

Economic reforms initiated since 1991 have put the Indian economy on a higher growth trajectory. Annual growth rate in the total Gross Domestic Product (GDP) has accelerated from below 6 per cent during the initial years of reforms to more than 8 per cent in recent years. The Planning Commission in its approach paper to the Eleventh Five-Year-plan has stated that 9 per cent growth rate in GDP would be feasible during the Eleventh Plan period. However, Agriculture that accounted for more than 30 per cent of total GDP at the beginning of reforms failed to maintain its pre-reform growth. On the contrary, it witnessed a sharp deceleration in growth after the mid-1990s. This happened despite the fact that agricultural productivity in most of the states was quite low as it were, and the potential for the growth of agriculture was high. The GDP of agriculture increased annually at more than 3 per cent during the 1980s.

Since the Ninth Five-Year Plan (1996 to 2001-02), India has been targeting a growth rate of more than 4 per cent in agriculture, but the actual achievement has been much below the target. More than 50 per cent of the workforce of the country depends upon agriculture for it’s livelihood and slow growth in Agriculture and allied sectors can lead to acute stress in the economy because a large proportion of population depend on this sector. A major cause behind the slow growth in agriculture is the consistent decrease in investments in the sector by the state governments. While public and private investments are increasing manifold in sectors such as infrastructure, similar investments are not forthcoming in Agriculture and allied sectors, leading to distress in the community of farmers, especially that of the small and marginal segment. Hence, the need for incentivising states that increase their investments in the Agriculture and allied sectors has been felt.

Agriculture Technology Management Agency (ATMA)

Extension Reforms were introduced during 2005-06 by the Department of Agriculture & Cooperation (DAC), Ministry of Agriculture, Government of India as a major intervention in addressing the constraints as observed in T & V and post T & V system by making the extension system farmer driven and farmer accountable through process and institutional reforms mechanism. The institutional mechanism in the form of Agricultural Technology Management Agency (ATMA) at district level was pilot tested under Innovations in Technology Dissemination (ITD) component of National Agricultural

Technology Project (NATP) in seven states viz. Andhra Pradesh, Bihar, Himachal Pradesh, Jharkhand, Maharashtra, Orissa and Punjab covering 4 districts in each State from 1998 to 2004. The key features of reforms are:

Mahatma Gandhi National Rural Employment Guarantee Act (MGNREGA)

Rationale of the Programme

A vast majority of the poor people in rural areas of the country depend mainly on the wages they earn through unskilled labour. They are often on threshold levels of subsistence and are vulnerable to the possibility of sinking from transient to chronic poverty, in the event of inadequate labour demand or in the face of unpredictable crises that may be general in nature like natural disaster or personal like ill-health, all of which adversely impact their employment opportunities. In a context of poverty & unemployment, wage employment programmes provide unskilled manual workers with short-term employment. The wage employment programmes provide income transfers to poor households during critical times and so also enable consumption smoothing specially during slack agricultural seasons or years. Durable assets created under these programmes have the potential to generate sustainable livelihood.

Swarnjayanti Gram Swarozgar Yojana (SGSY)

The Swarnjayanti Gram Swarozgar Yojana (SGSY), a programme for the self employment of rural poor was started from 01.04.1999 after restructuring the six erstwhile Integrated Rural Development Programme (IRDP) and its allied programmes, These were : IRDP, Training of Rural Youth for Self Employment (TRYSEM), Development of Women and Children in Rural Areas (DWCRA), Supply of Toolkits in Rural Areas (SITRA) and Ganga Kalyan Yojana (GKY), and Million Wells Scheme (MWS). The basic objective of the SGSY was to bring the assisted poor families (Swarozgaris) above the Poverty Line by providing them income-generating assets through a mix of bank credit and governmental subsidy. The programme aimed at establishing a large number of micro enterprises in rural areas based on the ability of the poor and potential of each area.

The immediate objective of the programme was to achieve rapid increase in food grain production to meet the food grain requirement of the country. The programme was implemented in the district having potential irrigation facilities with less prone to natural hazards. Integrated and intensive approaches were adopted to solve the problems of agriculture production in the areas which were more responsive to such production effort. The programme sought to achieve rapid increase in the level of agricultural production through a concentration of financial technical, extension and administrative resources. In the long run it aimed at a self - generating break through in productivity and raising the production potential by stimulating the human and physical process of change.

IADP was a demonstrational programme which showed how to increase production more rapidly on one hand and a path finding experimental programme which facilitated the development of new innovations, new ideas and procedures for wider adoption in agriculture development.

One of the major drawbacks of IADP was its neglect of the equity aspect of the development. Even though this drawback, the spectacular results in improved production yield obtained in IADP, prompted Government to extending the benefit of the programme to other districts of the country with less cost and reduced staff strength. This resulted in launching of the Intensive Agriculture Area Programme (IAAP) in 1964.

Evolution of Panchayati Raj System in India

In January 1957, the Government of India appointed a committee under the chairmanship of Balwantray Mehta to examine the working of the Community Development Programme (1952) and the National Extension Service (1953), and to suggest measures for their better implementation. The committee expressed concern about the lack of participation of people in these programmes and made a string plea for devolution of power. The committee submitted its report in November 1957 and recommended the establishment of the scheme of ‘democratic decentralization’ through a three-tier system of local government from village to district Level-Gram Panchayat at village level, Panchayat Samiti at block level and Zilla Parisad at district level -which ultimately came to be known as Panchayati Raj in India. The recommendations of the committee were accepted by the National Development Council (NDC) in January 1958. The NDC did not insist on a single rigid pattern of panchayat raj system throughout the country but left it to the states to evolve their own patterns suitable to local conditions. But the basic principles and broad fundamentals of democratic decentralization remained identical throughout the country. Thus, the Panchayati Raj system came into existence in 1959 with two basic objectives. These were (1) democratic decentralization and (2) local participation in planned programmes. The new system of Panchayat Raj Institutions was first adopted in Rajasthan and Andhra Pradesh in 1959, followed by Assam, Tamil Nadu and Karnataka in 1960, Maharashtra in 1962, and Gujarat and West Bengal in 1963 and 1964 respectively. By the mid-sixties, the hype to strengthen the Panchayati Raj Institutions (PRIs) gave way to a growing tendency of centralization and the PRIs descended to ground zero. To revive the working of PRIs, the Janata Government in 1977 appointed a committee headed by Ashok Mehta to study the functioning of PRIs and to suggest measures for improvement. The committee suggested a minor change in the Balwantray Mehta Scheme. Mehta (1978), in the Report of the Committee of Panchayati Raj Institutions (PRIs) identified three phases of Panchayati Raj in India

Planned Strategies for Rural Development in India

The Food and Agriculture Ministry appointed a Committee to examine the Grow More Food activities of the Government which were in implementation and to suggest measures for ensuring rapid expansion of agricultural production. The Grow More Food Campaign Inquiry Committee pointed out that there was imperative “Need of an organisation for intensive rural work which would reach every farmer and assist in the coordinated development of rural life as a whole similar in conception to the “extension” or “advisory’” services in the U.S.A., the U.K. and elsewhere.” One of the recommendations of the Committee was that an extension agency should be set up for rural work, which would reach every farmer and assist in the coordinated development of rural life. The Planning Commission set up the Government of India in 1950 to formulate the First Five Year Plan summarized the reasons for failure of the earlier efforts by the governmental and voluntary organisations as follows

Pre-Independence Rural Development Programmes

Rural development traces back its history to the seventeenth century when voluntary efforts to serve the mankind were initiated by a religious society of people known as ‘Friends’ or ‘Quakers’ in England, then the other parts of World including India. It aimed at providing services to mankind transcending bonds of religion, territory and culture. During the British period, the British government was never serious about the rural development. But, they acted under compelling situation like famines and economic distress. During 1800 to 1825, it was reported that there were five famines; during 1825 to 1850, two famines; during 1850 to 1875, six famines; and during 1875 to 1900, there were eighteen famines in different parts of the country. Famines forced the British government in to action. The Famine Commission of 1880, 1898, 1901, the Irrigation Committee of 1903, the Commission on Co-operation of 1915 and the Royal Commission on Indian Agriculture were the efforts of the Government to improve the economic condition of the common man, but seldom were the reports of the commissions implemented in right spirit. However, during these periods, the most active role in the field of rural development was played by the Christian missionaries who aimed at the all-round development of their Christian converts. In the year 1987, British Government heeding to the representation made by Manchester Cotton Supply Association established the Department of Revenue, Agriculture and Commerce. But, this department did not do much related to agriculture development except the collection of agricultural statistics.

Rural Development : Concept and Meaning

Mahatma Gandhi said, “India lives in its villages. If the village perishes, India will perish too”. This saying about the social, economic and political development of rural areas justifies that India is predominantly an agrarian country with more than 70 percent of its population living in more than five lakh villages. Agriculture is the predominant livelihood occupation and the rural population largely consists of small and marginal farmers, agricultural labourers, artisans and scheduled castes and scheduled tribes. A large part of this rural population is still living below the poverty line and is the focus of rural development programmes. Rural Development is not a new concept for India rather it is a very basic principle of our culture. The famous epics like Ramayana and Mahabharata teach us the dignity of humanity and benevolence and justice to people. In ancient days, our villages were self-sufficient and requiring very little assistance from outsiders. However, during British rule, the rural economy was destroyed and the rural mass was made dependent on goods and services provided by outsiders. There was no rural development policy as such to make the people self-reliant. Some of the rural development activities were taken up by the British Government in India during the Great Bengal Famine. These attempts were of very limited scale without having legal sanctions behind the move.

Data Collection and Report Writing

Many a times you may be asked questions like what is the average milk production of deshi cows of your area? What is the average lactation period of CB cows of your area? or maybe what is the impact of AI programme in your area? etc., by your higher officers. How to answer all these questions? All these questions may be answered scientifically if you possess elementary knowledge on statistics. We have to frame a research design and to collect data to answer these questions.

What is Data ?

Data is a collection of facts, such as numbers, words, measurements, observations or even just descriptions of things. Example: 5, Ram, Kilogram, Good, Male, etc. Independently they do not produce any meaning.

These are special types of information, generally obtained through observation, surveys, enquiries or are generated as a result of human activities.

Once you have decided what to study and how to study, you are faced with the task of systematically collecting reliable and valid evidence upon which you can base your findings. Data (singular datum) are facts which are observed and measurable phenomena. The purpose of gathering and summarizing data is to transform them into information. The data collected in the research study may be quantitative or qualitative in nature. Quantitative data can be counted and can be computed. Such as age of a boy, marks scored by a student, distance, etc. Quantitative data are easier for analysis. We also collect qualitative data like sex of a person as Male or Female or Transgender. The qualitative characteristics can be counted, but as such cannot be computed. For example, we may get “Yes’ or “No” to a question to farmers about vaccination of his animals. For this “Yes” or “No” , we may assign 0 to “Yes” and 1 to “No” in an artificial or nominal way to categorise these qualitative data, and go for computation. So, quantitative data are expressed in the form of numerals and are amenable to statistical analysis readily. Whereas, qualitative data are descriptive in nature and can be statistically analysed only after processing and after having them classified into some appropriate categories. Data is required to make a decision in any business situation. The researcher is faced with one of the most difficult problems of obtaining suitable, accurate and adequate data. Utmost care must be exercised while collecting data because the quality of the research results depends upon the reliability of the data. There are basically two sources from which we obtain data for our research works. They are known as primary data and secondary data.

Extension Programme: Planning and Evaluation

The first step to promote any extension programme is to prepare useful programme based on community need. Extension Programme planning is a blueprint or plan to an extension worker for effective execution. It is a procedure of working with people in an effort to identify and recognise the unsatisfactory situations or problems and to determine the possible solutions. To understand the extension programme planning process, certain basic concepts of an extension programme, planning and extension planning need to be understood.

Programme

The word ‘programme’ has several distinct meanings in the dictionary. It means a proclamation, a prospectus, a list of events, a plan of procedure, a course of action prepared or announced beforehand, a logical sequence of operations to be performed in solving a problem. This is a written statement which describes the extension activities proposed, the problems they address, the premises on which they are based, the objectives they seek to attain, the actions and the resources they require.

Diffusion and Adoption of Livestock Innovations

One of the important functions of livestock extension worker is communication. This communication is not mearly informing the livestock owners about the improved technologies and practices, but to ensure the application of technologies for their benefits. Livestock extension worker’s efficency are always judged and measured (a) by the speed or quickness with which the gap between what is known and what is done by the livestock farmers is bridged, (b) by the number of new practices adopted; and (c) also by the number of livestock farmers and communities that adopt the new practices. While discharging the technology dissemination function, livestock extension worker often faces with some of the difficult questions:

Rural Sociology

Significant proportion of Indian population lives in village and derives their livelihood from villages. India is a land of agriculture and its customs, traditions, social structure, etc. are unique in the world. Understanding of rural society is must for successful implementation of developmental programmes. The understanding of rural people requires study of rural sociology. Rural sociology, as indicated by its name, studies rural society, rural social structures and institutions. The rural society is primarily depending on agriculture and hence rural sociology also concerns itself on the peasant society. There is a stark difference between the social structure, processes, social dynamics and social control in rural society and urban society. Thus, rural sociology has been specially designed to study the rural phenomena and it is a systematic study of the varied aspects of the rural society. It is the study of the rural social networks and how they operate for the smooth functioning of the society. The rural society is generally rooted in the villages, and rural sociology studies the facets of the villages, the way it functions, the various problems it faces and the how it tackles to face the imminent challenges. Rural sociology offers viable solutions and ways of mitigating the problems that hound over the villages.

Participation means the involvement of the stakeholders in all the activities. In a true sense of participation, the farmers are involved in identifying the problems they face, prioritising the problems, determining ways to overcome them, designing realistic plans by themselves or with others to achieve the goals, and carrying them out. Participation puts emphasis on people’s involvement in decision-making processes, implementation of programmes, sharing of benefits of development programmes and involvement to evaluate such programmes. Community participation is an active process by which beneficiary or client groups influence the direction and execution of a development project with a view to enhancing their well-being in terms of income, personal growth, self-reliance, or other values they cherish. Community participation concerns the engagement of individuals and communities in decisions about things that affect their lives. Sometimes you have observed that some people do not want to be involved in decision making process and remain aloof, but it is our responsibility to create a situation so that everyone should have the opportunity to associate with the programme. We should not force people to participate in the project/programme which they perceive that it will affect their livelihood. In that case, we have to create awareness among the people regarding the beneficial effects of the programme. Solutions devised and fulfilled by the people and community in need are far more likely to prove successful than those imposed from outside.

Role of Male and Female Extension Workers

Extension Workers include all persons working in the field for improving the qulaity of life of people. In our field, Gomitras, Livestock Inspector, VAS, BVO, etc are all extension workers because some way or other they are involved in promotion of livestock activites in the field. The role of extension worker working with rural people is to bring necessary change inindividual and collective behaviour and motivating them. The role of male and female extension worker is not very distinct. However, in some backward communities, the role of the female extension worker to motivate women, is found to be very encouraging. Here, we will discuss the important roles of both male and female Extension workers.

An extension worker should arouse farmers to recognize and take interest in their problems, to overcome these problems, to teach them how to do so, to persuade them to act on his teaching, so that they ultimately achieve a sense of satisfaction and pride in their achievements.

Communication and Extension

We spent most of the time in a day by communicating with others. It is impractical to think of a life in which we don’t communicate. Communication is a process not only limited to human beings. All creatures of earth communicate with each other for their better existence. In communication, we exchange our ideas, information, feelings, opinions about an issue, emotions, etc. with others throughout our life. It indicates that the communication is inseparable from the existence of life. A hypothetical example on the various kinds of communications that a Veterinary doctor might be using on a normal day is presented below for easy understanding.

A Veterinary doctor goes to office and put his signature in the attendance register (written communication) and greets his staffs (communication through gesture). Then he attends the patients and discuss with the owner (verbal communication). He writes prescription for the ailing animals (written communication). After office works, he may visit and discuss with the villagers about a vaccination programme (group communication) and inform the villagers about the date and time of vaccination. He may sensitize the people about the importance of vaccination through television, radio, newspaper, etc. (mass communication) and develop leaflets/folder/bulletins on different issues for distribution. This brief example suggests that the communication is an inevitable part of our daily life. It may be like that we may not survive without communication.

EXTENSION TOOLS /AIDS

Audio-visual aids, audio-visual media, audio-visual material, communication technology, educational or instructional media, extension teaching aids, extension tools, extension aids, etc, - all these terms broadly speaking, mean the same thing. The use of the terms like educational technology or instructional technology instead of extension tools/aids in the recent time is primarily due to the dynamic expansion of programmed learning, computer assisted instruction and education television. In this discussion, the term audio-visual aid is used most frequently which is almost same as extension aids.

Extension Teaching Method

The function of extension education is to bring about desirable changes in the behaviour of a human being. The changes in human being are produced by increasing his/her knowledge level, improving skill and changing attitude. For all these to happen, an individual has to be taught, trained and communicated. So, the extension education emphasizes the process of communication, and if you examine, you will find that the extension education is broadly a teaching-learning process in which a learning situation is created by an extension worker/ teacher by which an individual attempt to change his/her behaviour. The learning situation created in extension education process is a condition or environment in which the elements like teacher, learner, subject matter, physical facilities and teaching methods and aids for promoting learning are present in a dynamic relationship with one another. The quality of learning depends upon the conditions created by the teacher for learners to learn. However, the learner is the key element in the teaching and learning process. His willingness and desire for change are very important. The third element; subject matter is the content of the message that the extension worker wants to transfer to the client. Transfer of the subject matter will be easy and effective if it is valid, correct, based on facts, applicable to practical life situation and need based. Effective teaching-learning process is also affected if physical facilities like place, light, ventilation, seating arrangements, etc., are not properly provided to both teachers as well as to the learners. Besides all these, the transfer of subject matters to the learners requires the help of suitable teaching methods, aids and media. Proper selection and handling of methods and aids facilitate in creating the desirable learning situation. The teaching methods and aids should be simple, easy to handle, suitable to subject matter, readily available, suited to the environment and needs of the learners.

Extension Teaching

It is now evident that the extension is an educational process which attempts to produce desirable changes in the human behaviour. This educational process is nothing but teaching-learning process and this is explained by Leagans (1961) as follows:

Teaching is the process of arranging situations that stimulate and guide the learning activity towards the goals that specify the desired changes in the behaviour of people. Teaching consists of providing situations in which the things to be learnt are brought to the attention of the learners, their interest is developed, desire aroused, conviction created, action promoted and satisfaction ensured.

Learning is the process by which an individual, through his own activity, changes his behaviour.

Process means a course of procedures, something that occurs in a series of actions or events conducting to the desired end.

The term extension is more recent in origin, and was first recorded in Britain in the 1840s in the context of ‘university extension’ or ‘extension of the university’. James Stuart, Fellow of Trinity College, Cambridge, who gave several lecturers to women’s associations and working man’s clubs in the north of England during 1867-68, is considered as father of extension. The term extension was derived from the practice of British universities of having one educational programme within the premises of the university and another away from the university buildings. The programme conducted outside the university was described as “extension education”. The expression connoted an extension of knowledge from the university to places and people far beyond. But, the term ‘Extension Education’ was formally used for the first time in 1873 by Cambridge University of England to describe system dedicated to the dissemination of knowledge to rural people where they lived and worked. Within a short time, the idea had spread to other parts of Britain, Europe and North America. Extension work is an out of school system of education in which adults and young people learn by doing. It is a partnership between the government, the land-grant institutions, and the people, which provides services and education designed to meet the needs of the people (Kelsey and Hearne, 1966). The meaning of the term ‘extension’ has changed over time, and has different meanings to different countries. The term ‘’Agricultural Extension” was adopted in 1914 when the United States Federal Smith-Lever Act of 1914 formalized a nationwide cooperative federal-state-county programme and gave operational responsibility for this to the land grant colleges and Universities. In the beginning, agricultural extension was concerned primarily with the improvement of agriculture, using conventional teaching methods. As time went on, home economics, youth programmes and rural community resource development were included. Agricultural extension spread to tropical Africa, the Caribbean, Asia and Latin America following the involvement of the United States of America (USA) in bilateral AID programmes after the Second World War.