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In the wildlife conservation and management, restraint and handling of wild/zoo and exotic animals play a prominent role. Zoo veterinarian has to deal with animal handling on a regular basis for various purposes like routine health checkup, research purpose (assisted reproductive techniques, blood collection for genetic health analysis, radio-collaring), or for conservation and management purposes (capture of problematic animals, translocation. introduction and reintroduction) and for the marking of animals. So, proper management called for good restraint in wildlife.

Chemical restraint is a form of animal restraint technique in which a drug or a chemical is used to restrict the movement (walking, running, aggression) of an animal or sometimes just to sedate or to calm down the animal. Chemical restraint is a safe and effective capture method when applied correctly and with due precaution.

Chemical immobilization of elephants needs an understanding of itís special features as a priority. Lungs are adhered to the chest wall by fibrous tissue and there is no pleural space. This fact must be taken into consideration when the elephant is cast or put into positions that may inhibit respiration.The trunk of the elephant is a vital organ. An injured or paralyzed trunk is a serious problem; if it cannot be corrected, the elephant will starve.

Once the animal is darted, immobilized animal should be under the expert care of an experienced wildlife veterinarian. The veterinarian needs to monitor the complete immobilization process and should know what to do if something goes wrong. Keep the darted animal in sight and allow the drug to act completely which may generally take 5- 25 minutes depending on the species, sex, drug used, and body condition of animal. Any noise or excitement may cause immobilized animal to wake up or take flight which may make animal search difficult.

Visiting the zoo should be understood in terms of conservation by all and it is to be remembered that the zoo is a captive wild animal place wherein the public and particularly the children have ample opportunities to see the various species of wild fauna which includes not only the native species of wild mammals, reptiles, aves, amphibians, butterflies etc. but the exotic speciess of wild animals also in general.

Wildlife Sanctuary is a natural habitat, owned by the government or private agency, that safeguards particular species of birds and animals to make sure that viable population of the wildlife and their habitats are maintained.

The ability to inject a drug into a free ranging animal using a remote injection system is a main stay of zoo and wild life medicine and the accepted and routine procedures of today for anesthetizing free ranging, dangerous, or hyper excitable animals are to be well understood for the proper preventive medical procedures, medical treatment, surgery, or scientific study. However, all these were earlier existing only as a dream, until remote injection-based gadgets like darts, blow pipes and distant drug-delivery gadgets like pistol and rifle were duly developed, in conjunction with safer injectable anesthetics.

Amounts up to 5 ml of blood can be safely drawn from the auricular marginal vein, using a 23- to 25-gauge needle (or) a 23-gauge butterfly attached to a syringe or tube. The jugular vein should be avoided for blood collection if the rabbit suffers from a respiratory problem or shows respiratory distress. It may become cyanotic during the procedure. Alternate sites for blood collection are the cephalic and the lateral saphenous veins. (Their locations are the same as in dogs and cats. These veins are fragile, and a hematoma is easily formed).

A veterolegal post mortem examination should be done by written order from the Police or the District Magistrate.

Before examination carefully read the police report.

Clinical examination of animals regardless of domestic or wild ones is of utmost significance during the assessment of health status in animals. Prior to collecting samples, it is important to determine the capabilities and submission criteria of the laboratory receiving the samples.

Hard tongue due to fibrous tissue proliferation (termed as wooden tongue) is a characteristic feature.

Swab and smear from abscess and tissue samples including tongue and lymphnodes.

Cereals are cultivated grasses grown for their edible starchy grains. Larger grains used as staple food – Rice, wheat, maize, barley, oats etc.

Barley is believed to be originated from Asia and Ethiopia. Its Sanskrit name ‘Yava’ is mentioned in ‘Veda’ and use of barley in religious ceremonies has been described which shows that barley has been grown in India since ancient times. It is widely believed that the ‘Near-East region’ is the probable place of origin of barley around 8000 BC (Harlan, 1968). There are two theories regarding the origin of barley. 

The ancient wisdom of the Indians about the value of pulses in human nutrition is perhaps, responsible to an extent for the widespread vegetarianism in our country. The staple pulse component in combination with cereals in our diet emanates from this recognition, Modern nutritionists also substantiate that this combination is superior to either pulse or cereal alone.

Lentil is one of the oldest nutritious rabi pulse crop. The whole or splitted seeds are used in preparing dal and delicious namkin commonly called dalmoth. The splitted seeds are also used in making soup and porridge. Green pods are used as vegetables. The leaves and stalks are used as cattle feed.

Pea (Pisum sativum L.), the famous plant in which G.H. Mendel worked out Mendel Laws and Genetic Principles, is a noble and aristocratic vegetable. The crop is cultivated for its tender and immature pods for use as vegetable and mature dry pods for use as a pulse. In both cases, seeds are separated and used as vegetable or pulse.

Rapeseed and mustard are termed in different names in different places. Sarson and toria (lahi) are generally termed as rape seeds. Rai, raya or laha are termed as mustard. Rape seed and mustard belongs to the species Brassica of the family Cruciferae. It is an annual plant or biennial herbs. Rape seed and mustard are the major rabi oilseed crops of India.

Sunflower was introduced as an oil seed crop in India in 1967. The crop is now widely cultivated in all parts of India and in any type of situation. Sunflower belongs to Compositae family and the cultivated species is Helianthus annus spp. macrocarpus. Apart from the edible oil species, there are non-oily types, other edible forms and ornaments. Helianthus tuberosus gives the edible tubers.

Indian canes probably originated in the moist parts of North Eastern India from some plants closely related to Saccharum spontaneum (Barber, 1931). Brandes (1956) concluded that tropical cane might have originated in some of the larger islands of Oceania countries most probably in New Guinea, where various forms of thick, tall tropical canes have been grown from ancient times. Parthasarathy (1946) believed that India is the original home of Saccharum officinarum.

The Sustainable Sugarcane Initiative (SSI) aims at providing practical options to the farmers in improving the productivity of land, water and labour, all at the same time. SSI is also expected to reduce the overall pressure on water resources and contribute to the recovery of ecosystems. Sustainable Sugarcane Initiative is an innovative method of sugarcane production using less seeds, less water and optimum utilization of fertilizers and land to achieve more yields.

Jaggery making is a simple process comprising crushing of sugarcane for juice extraction, filtration and boiling of juice for concentration and then cooling and solidifying to give jiggery blocks.

Mints are a group of perennial herbaceous plants, belonging to the family Lamiaceae: Labiatae, which yield essential oil on distillation. The various species of mints which are commercially cultivated in different parts of the world are: Japanese mint or corn mint or field mint (Mentha arvensis subsp haplocalyx Briquet var. Piperscens Holmes var. Javanica), peppermint (M. Piperita L.) spearmint or garden mint or lamb mint (M. spicata L.) and bergamot mint or orange mint (M. citrata Ehrh.)

It is a perennial grass about 2 to 3m tall with profuse tillering habit having linear lanceolate leaves. The inflorescence is a highly branched terminal panicle.

Origin: The origin is India

It is a tufted aromatic perennial herb with fibrous roots, erect over 2 m tall, with smooth leaves and bearing a large inflorescence.

Origin: The origin of citronella is Sri Lanka

They are short duration crops. Fodder is available for use in short period, e.g., cowpea and soybean can be harvested within 50-60 days of sowing. Being short duration crops, they can fit well in the gaps between two crops or seasons as catch crop.

Origin is generally accepted that the genetic/evolutionary origin of lucerne is in the near east center of Vavilof and that the species developed in Asia Minor, Iran and the highlands of Turkmenistan. All these areas have cold winters and hot dry summers. The soil is well drained with an approximately neutral pH and has subsoils with deposits of calcium (lime). Sinskaya, a Russian, asserts that lucerne originated in two areas and that there was a second development in central Asia.

Maize is an ideal forage crop grown throughout the country. It is quick growing, high yielding and provides palatable and nutritious forage which can be fed at any stage of growth without any risk to animals. Maize produces good quality herbaceous fodder with high digestibility. On an average, it contains 9-10% crude protein, 60-64% neutral detergent fibre, 38-41% acid detergent fibre, 28-30% cellulose and 23-25% hemi cellulose on dry matter basis when harvested at milk to early-dough stage. It can be fed as green or dry and makes excellent silage.

Oats originated in the Mediterranean region and from there it spread to most of the countries of the world like U.S.A., Russia, Canada, Poland, Australia, France and Germany.

Predominantly, an agrarian society is mostly dependent on the farm sector. Agriculture plays an important role in Indian economy notwithstanding its shrinkage in share in the gross domestic product (GDP) of the country being 55.4% in 1950-’51 and 17.4% in 2018-’19 (Tripathy, 2019). Still the agriculture and allied sector is providing employment to 54 percent of the Indian population.

The competitive relations among the cultivated crop species perform a relation and these are pronounced during the early growth period of the crops and during later phases. The crop’s performance is reflected into the yield output. Intercropping research so far conducted is based on the experimental layout of either replacement or additive series.

Agriculture is the mainstay of the economy in different developing countries and it is not only nourishing the population, but also contributing a major share in country’s gross domestic product (GDP). During the second half of the twentieth century and after, modern agriculture encouraged intensive cropping with high cost and consumption of fossil-fuel based energy. Yield enhancement was achieved by adoption of modern technologies, but that was at the cost of ecological unbalance.

During recent time, world agriculture is in search of sustainability in farming. However, it is tedious job for the developing countries because of poor input management and degradation of resources, ever-growing human population and increasing demand for food and livestock feed, and shrinkage of land and other natural resources.

Agriculture is an important factor for human civilization as it not only provides food, feed for the livestock, fibre, fuel and industrial raw material but also supports the livelihood of a wide range of world population. Besides, it shows its prominent presence in the economy of the developing countries. Being a developing country, agriculture is the largest sector in India where about 54% of the population is engaged. The growth of agriculture in India during last seven and half decades (after independence) is quite remarkable in terms of sufficient food-grains production as well as in achieving self-sufficiency in food production. The task to achieve it was not so easy.

Worldwide, agriculture contributes a lot for mankind by providing food and feed for human beings and livestock, respectively. The countries where agriculture plays a vital role, it has enough importance in the economy of the country as well as gross domestic product (GDP).

In the current situation, crop intensification is of topmost importance to increase agricultural production from ever-limiting and degrading resources. In this regard, the potential of agroforestry can be thought that offers ample opportunity to enhance farm output with multifaceted benefits (Xu et al., 2019). Forests are known to maintain ecological balance in many ways with greater ecosystem services; hence, the advantages of forestry can be included in agroecosystem in the form of agroforestry which enables yield of forest products and crops together

Enhancement of population is a global issue and the expected world population will be 9.7 billion in 2050 (UN, 2019). Under the situation, achievement of food and nutritional security is a major target with reduction of GHGs to the atmosphere and mitigation of ill effects of climate change. Modern agriculture is responsible for emission of GHGs in many ways and one of them is production of synthetic N fertilizer. There is no doubt about the fact that chemical N fertilizers enhance crop yield but it is at the cost of atmospheric equilibrium and agricultural sustainability cannot be achieved by this practice (Bedoussac et al. 2015; Layek et al., 2018).

Intercropping with food crops and vegetables is widely practiced by small and marginal farmers of the world mainly belonging to arid and semi-arid regions. Because of several benefits obtained, farmers prefer to adopt intercropping system. In temperate regions, mixed stands of cover crops and combinations of cereal and legumes forage production are very common.

Bakery products have a long history of development. The process for the preparation of foods via dry heat treatments in an oven is defined as baking. Baking of foods can also be achieved by using hot ashes or on hot stones. Bakery products include biscuits, bread, cookies, rolls, cakes, pasteries, pies, rolls, doughnuts, etc. These products are mainly composed of raw materials such as wheat flour, water, yeast, salt, and various other ingredients. Bakery foods provide various nutrients that are beneficial for human health. Among bakery products, bread,biscuits and cakes are some of the popularly consumed items.

The word “baked products” refers to a vast variety of foods, such as cakes, bread, cookies, pastries, and crackers, and a variety of other items, and it might be difficult to find a common thread that connects the members of this a varied group. The strongest common connection is that all of them include wheat flour in their recipes.

Wheat (Triticum aestivum L.) is one of the major cereal consumed globally in various form as food. The powder of wheat flour is prepared by grinding of wheat seeds. Soft wheat flour has low gluten content that causes its crumbly texture. However, hard wheat flour has high gluten content of about 12-14% and has elastic toughness due to which it has good shape once its baked. Wheat flour is a basic ingredient in India’s famous flatbreads, and it can also be a key ingredient in addressing major health concerns in India.

As the flow properties of liquids play such an essential role in our daily lives, whether intentionally or unintentionally, no one is truly an absolute beginner when it comes to rheology. Consumers not only focus on new and improved products but also consider the texture of the products e.g thick and creamy

Bread is considered as one of the oldest processed foods to be known, traditionally prepared using wheat flour and water and baked on hot stones. The process of bread making involves hydration of protein and formation of gluten network ABSTRACT 70 Bakery and Confectionery Technology upon mixing, the evolution of carbon dioxide owing to the action of yeast on sugars and aeration of the mixture by incorporation of the gas followed by coagulation of the dough upon heating it in the oven. 

The word biscuit drives from Danisbiscoctus which is the Latin word used for twice-cooked bread in Britain and refers to bread rusks made for sailors (ship biscuits) as long as the Middle Ages. Biscuits are thin, flat, baked and crisp items made comprising flour, sugar and fat as the key ingredients. These usually have a moisture content of less than 4% and have a long shelf life, maybe six months or more, when packed in moisture-proof containers. They may be a part of routine diets, sweets, luxury gifts, nutritional items, baby foods, pet foods, chocolates and creams added, etc. The appearance and eating qualities determine the appeal to consumers.

The history of cakes traces back to ancient times where Egyptians first practiced advanced baking skills. However, the modern-day cakes are said to have evolved in Europe around mid of 17th century. Today cake products and its derivatives are widely found all around the world. Cakes are sweet baked products rich in sugar, fat and egg with a tender bite and a pleasant flavour. They are basically protein foams, stabilized by gelatinized starch. Quality of cake depends on number of factors like selection of ingredients, balancing of recipe, optimum mixing and baking procedures. Good quality cakes are characterized by large volume, uniform crumb with fine cells and pore size.

In the Modern era of globalisation, a wide variety of miscellaneous bakery products are available. It is hard to acknowledge all of them in this chapter due to the unlimited specialities of bakers across the world. The writing here in this chapter is limited to formulation & technology used for the production of buns, pizza base, chapatti, wafers, pretzels, crackers and muffins individually.

Confectionery fills an especially direct need; the sugar of agreeableness joined with exquisite flavors, smells and mouthfeel affects a basically transitory feeling of thriving and joy. Sugar confectionery has been made all through the long haul with extending headway and it remain alive in unlimited plans following a changed levels of agreeableness, flavors just as scents, feel, appearance and tastes

Confectionery is an vital food item of great acceptance among wide range of population. It has been relished as a major food delicacy from ancient times. The term confectionery is describes a spectrum of sweet goods and takes on different meaning depending on the country in which it is used, for example in the United Kingdom the term applies to any sweet product including cakes. In the United States confectionery is candy and includes sugar confectionery and chocolate confectionery.

Food processing sector in India has largest segment of bakery with more than 1.3 million tonnes of production from organized sector and 1.7 million tons from 1,000,000 unorganized sectors. India is second largest producer of biscuits globally. Our bakery industry is positioned third in generation of revenues among processed food sector.

India had fourfold increase in population from 0.3 billion to 1.34 billion and registered a fivefold increase in food grain production from 50 million tons to
285 million tons in 2018 (Paroda, 2020). 

1. Seed is the key ingredient in establishment and expansion, diversification and improvement of crops/and crop husbandry.

2. Seed is the most effective and efficient means of crop propagation.