eChapters

Cordial is a sparkling, clear, sweetened fruit juice beverage from which pulp/ fibrous material has been removed completely. It contains at least 25% fruit juice, 30% total soluble solids (TSS), 1.5% acid and 350 ppm sulphur dioxide. Lemon and lime are the most suitable fruits for making cordial.
Recipe: The recipe for the preparation of cordial as a general guideline is as under:
Extract the juice from lime or lemon as in squash and store in glass bottles after adding potassium metabisulphite @ 1.0 g/kg of the juice. Allow the juice to settle for a month. Decant the clear juice without disturbing sediments and strain it through a fine muslin cloth. Prepare syrup by mixing sugar with water, boil, strain and allow to cool. On cooling, mix juice in syrup and strain the cordial through muslin cloth if necessary. Add KMS and fill into bottles. Stor in a cool and dry place.

Among various immunodiagnostic tools enzyme immunoassay becomes increasingly popular for the detection of humoral immune response (seroconversion) or microbial antigens for the purpose of diagnosis. Enzyme Linked Immunosorbent Assay (ELISA) is widely used in studies of infectious diseases.Despite several merits of ELISA, it has some limitations such as requirement of ELISA reader to obtain accurate measurements. To overcome this, the dot immunobinding assay was developed .In Dot Immunoassay nitrocellulose membrane is used as an adsorbent matrix instead of plastic surface.The antigen is dotted onto the nitrocellulose membrane and the membrane then incubated with test antibody, and secondly with enzyme conjugated antibody directed against the first antibody.In case of positve
reaction, (specific antigen –antibody reaction) color dot is developed against the white background at the site of antigen deposition.In case of negative reaction, no color development takes place at the site of antigen deposition .
Principle
• In direct ELISA antibody is directly attached to solid phase and targeted by added antigen (detecting antigen).
• These added antigens are targeted by antispecies antibodies linked to enzyme termed as conjugates.
• The bound enzyme is developed by the addition of substrate /chromogen, then stopped and finally read using a spectrophotometer

There are 6 nutrients which are very important to animal body – carbohydrates, proteins, minerals, vitamins and water.
Carbohydrates: These are polyhydroxy aldehyde or ketone as in monosaccharide or polymers in oligo or polysaccharides. The question arises whether carbohydrate is a dietary essential !!! Carbohydrate may not be dietary essential, but it is definitely metabolically essentially. The organic compounds – fats, proteins are oxidized only in the presence of carbohydrates. Carbohydrates are the structural components of DNA, RNA, and some other vital organic molecules. Although less than 1% is present in the human body [because, constantly being formed and broken down in metabolism], yet without the presence of this carbohydrate, the existence of living creature is at stake. Carbohydrate in the form of glucose primarily provides energy in the body and excess amount of carbohydrate is stored as glycogen in the liver and muscle. More than 50 % of the energy value of the diet is provided by carbohydrate.
Glucose + 6 O2 6 CO2 + 6 H20 Δ E (675 k. cal).
Lipids: These are important constituents of plant and animal tissue and these can be extractable from biological materials with the usual fat solubles, for example – Ether, Chloroform, Benzene, Carbon tetrachloride, Acetone etcetra. The lipid metabolism is in dynamic state. There is constant mobilization and transportation of fatty acids from the depots. Some portion of absorbed fatty acids are degraded in the same way, while others are combined with glycerol transported back to depots. All these reactions are so balanced, that mixtures of fatty acids in the depots, blood and organs tend to remain at equilibrium
condition.

Nutrition involves various bio – chemical and physiological activities which transform feed elements into body elements. These feed elements are nutrients which are digested, absorbed, utilized to build and renew the components of the animal body. As a result, animal grows and produce – milk, eggs, wool with the help of energy so produced in the body. After weaning, most of our farm animals obtain all of their feed supply from plants. Barring carnivores, the plant kingdom is the original and essential source of all animal life, because plants are able to utilize the energy of the sun to build substances which nourish
the animal. Plants make use of carbon dioxide, water and mineral salts to form carbohydrates, fats and proteins, which are utilized in the life processes of animal body. Thus, plants store and animals dissipate energy.

Carbohydrates exhibit protein sparing action, because proteins are mainly required for tissue – building, that is, general wear and tear in the body. If there is any emergency, say animal is deficient in calories of the diet, then it will use adipose and protein tissues. It is said that proteins and fats are burnt (or oxidized) in the flame of carbohydrate. It means that certain intermediary compounds of glucose oxidation through Krebs cycle, are absolutely necessary for oxidation of proteins and fats. Again, in any emergency, if glucose level of the body goes down, fats and proteins are taken over and they get metabolized faster than the body can take care of the intermediate products. However, ketone bodies – acetone, acetoacetate β – hydroxy butyrate appear in urine. In addition to above, monosaccharides are very important (vital)m structural components of many compounds which regulate metabolism. Among these are DNA, RNA for transfer of genetic information of the cell, which contain ribose and deoxy ribose sugars. Glucuronic acid occurs in the liver and this combines with toxic chemicals and bacterial by – products and hence, acts as detoxifying agent. Hyaluronic acid (a disaccharide) forms matrix of connective tissue. Heparin, a mucopolysaccharide, is very important anti – coagulant. Chondroitin sulfates are present in cartilage, bone, skin and tendon. Glycosides are widely distributed throughout the plant kingdom and a number of them have been used as drugs for animals. 
Lipids: these are the most concentrated form of the stored energy in animal kingdom, because they provide 2.25 times per unit more energy than carbohydrate. They provide insulation for vital organs protecting them from mechanical shock and also maintain body temperature. The cell membranes have phospholipids, for example – Erythrocytes. Prostaglandins exhibit hormonal activities. Essential fatty acids – linoleic, linolenic and arachidonic acids show deficiency symptoms in their absence. Lipid also delays hunger, because it requires longer time to pass through stomach than carbohydrate or protein. They also help in lubrication.

Role of water
Water is the principal constituent of living plants as well as animal body. With the maturity of seed, water content decreases. Animal body is composed of two thirds of water – intra and extra cellular fluids, and that a feed is any substance used by the body for building tissue, it is obvious that water is very important nutrient. Experiments have shown that animals may live for 100 days without organic feed, but they may die within 5 to 10 days, when deprived off water. Cell rigidity and elasticity imparts a definite form to body, which may be changed by the liquid content of the cell. Due to its high dielectric constant, oppositely charged ions co – exist in water without much interference. Hydrolysis is an important chemical process in digestion and other metabolism, where H+ and OH- ions of water are introduced into bigger molecules and these bigger molecules are broken down into smaller units.
Lubrication is yet another important function where water prevents friction or drying in joints, conjunctiva, mouth, pleura surrounding lungs, other soft organs. Body heat regulation is carried out due to certain properties – for example, due to high specific heat conducting power, water can carry away heat from the site of production and distributing it throughout the body. Yet another due to such property, highest latent heat of evaporation from skin, lungs or tongue. Oxygen and carbon di oxide are soluble in water, hence gaseous exchange takes place in the tissues, for example, fish. The “aqueous humour” of eye helps to keep up the ‘shape’ and ‘elasticity’ of the eye – ball and acts as refractive medium.

There are 3 types of systems for expressing the energy value of feeds and many examples have been depicted in each of these systems the world over, but here, one example has been taken up in each of these categories. [a] Digestive Nutrient Type: For example, Total Digestible Nutrient (TDN) system: Digestibility coefficients of various organic nutrients like – carbohydrate, fat and protein are determined by digestibility trials, which can be involved for total digestible nutrients as a measure of nutritive value of feeds. Hence only faecal energy loss has been considered barring losses from other channels. Hence, roughages are overestimated by such calculations. Otherwise, this method is simple, economical and has some basis for animals to be fed on such standard. The TDN value is expressed in % age as following - % TDN = % digestible crude protein + % digestible crude fibre + % digestible nitrogen free extractives + [% digestible ether extract x 2.25]. where Nitrogen Free Extractives = 100 – [crude protein % + ether extract % + crude fibre % + ash %] on dry matter basis.
[b] Production value type: For example, Starch Equivalent (S.E.) system originated from Germany, hence followed in those areas of Europe and takes into account almost all the losses involved in digestion of feed. The method is based on Carbon – Nitrogen balance studies without the help of any costly equipment, but faced some criticism too. The animals were kept in big animal calorimeter, where different sources of energy losses could be determined to the best of their ability. When it was ensured that the ration on which the animals were neither gaining nor losing weight (by measuring the intake and outgo of both carbon and nitrogen), then pure starch, straw pulp, that is, cellulose, wheat gluten (protein) and oil were added to this diet and determined the carbon and nitrogen separately again. Feeds for productive purposes are measured in terms of starch values. S.E. = Weight of fat stored per unit of feed / weight of fat stored per unit of starch x 100. That is, amount of feed required to produce as much animal fat as is being produced by unit amount of starch, when fed in addition to maintenance. For example, if linseed cake has got SE of 75, which means that 100 kgs of linseed cake can produce as much fat as 75 kgs of pure starch, when fed in addition to maintenance ration.

Crude protein of feeds contain true protein and non – protein nitrogen. True protein is made up of amino acids and for maximum efficiency, feed must have essential acids in correct proportion, correct balance as well as non – essential amino acids should also be in sufficient amounts. About digestion in simple stomached animals, the true protein is degraded to oligopeptides (less than 10 peptides) in the stomach, subsequently to mono peptide amino acids in the small intestine. Thereafter amino acids are assimilated in the small intestine.
But in ruminants, the situation is complex in the sense that feed proteins get digested in the rumen, but even amino acids are also broken down by the microbes, and thereafter, amino and carboxylic groups are released. Secondly, synthesis of new amino acids or proteins takes place for formation of their own microbial body coat. Because of these reasons, the approach for protein evaluation or expression is different in ruminant animal. Further, non-protein portion of the feed cannot be utilized effectively by non – ruminants like swine and poultry. These animals are usually fed with oil cakes, cereals and
cereal by products, which are poor in non-protein compounds, however, young succulent fodders, clover etcetera are rich in such compounds. In the laboratory, crude protein may be estimated by kjeldahl’s method and true protein may be precipitated from non – protein nitrogen fraction by treating with cupric hydroxide or trichloro acetic acid. The precipitate is filtered off and subjected to kjeldahl’s process. For experimental evaluation of non – ruminants: albino or wistar rats, rabbits, guinea pigs or poultry birds are taken. Casein (milk protein) or albumen (egg protein) are fed to these animals for a period of 4
weeks and any of the following methods are undertaken to look for the protein quality based on response of animals.

Common feeds and fodders: An edible material which is ingested, digested, absorbed, assimilated by the animals for their benefit, is known as feed. As per the National Research Council, Dry forages and roughages are cut and cured. These are bulky feeds with low digestibility. Crude fibre is > 18 % and TDN is < than 60 % because of high cell wall content. Some of the common feed stuffs are: dry grass (hay), wheat straw, paddy straw, oat straw etcetera. Stovers [aerial part without ears and husk (maize) or aerial parts without heads (sorghum). Hulls and shells too. Pasture range plants, tree leaves and forages are either harvested or without harvesting (fresh) are also very good for feeding, for example: pasture grass, range plants, tree leaves, green forages. Concentrates have < than 18 % crude fibre and > than 60 % TDN. Feeds rich in protein (plant origin) are: Cotton seeds / cakes, Mustard cake, Groundnut cake. Whereas animal origin protein sources are: Skim milk, Fish meal, Blood meal. Feeds rich in carbohydrates (energy) in grains are: Maize, Oat, Barley. Whereas grain by – products are: Wheat bran, Rice bran, Gram husk, Pulse chuni.
Points to ponder
• Animals are sometimes said “to feed” or to eat, therefore to mean = “food for animal”. The old English root is fedan = “nourish, sustain or foster”.
• Fodders are harvested and taken to animals; whereas, Forages are browsed on by animals, while still on the land.
• Feed manufacturing refers to the process of producing animal feed from raw agricultural products; whereas, Fodder produced by manufacturing is formulated to meet specific animal nutritionrequirements for (i) different species of animals, (ii) different life stages. The idea is: to transfer the seed energy and the plant’s energy to the animal.

32 – 33. Agronomic practices for fodder production: Feeding green forages to animal is economic and better for animal health and production. To get green forage throughout the year, it is necessary to sow the crop at proper time and also to harvest it at a proper stage. According to season, following agronomical practices may be followed:
(a) Rabi crops: Berseem, Lucerne, Oat, Mustard, Sugarcane tops
(b) Zaid crops: Chari, Maize, Sorghum, Cow pea, Guar.
(c) Kharif crops: Maize, Sorghum, Cow pea, Sudan grass, Napier, Para grass.
Berseem and Lucerne (legumes) are best forages for milk production. Berseem is called as king and Lucerne as queen of the fodder crops. Maize, Sorghum, Oat (non – legumes) at flowering stage are good forages. Hybrid Napier, Guinea grass, Para grass and other green grasses are palatable, but poorer in nutritive value than legumes and many non – leguminous forages. Straws and
stovers are poor quality roughages. Average voluntary intake of legumes is 2.0 kg; Non legumes and other grasses have 2.25 kg; while of straws, stovers is only 1.5 kg Dry Matter / 100 kg body weight.

Roughage contains > than 18 % crude fibre and < than 60% Total Digestible Nutrients (T.D.N.). Leguminous fodders contain more Digestible Crude Protein (D.C.P.). Some common dry legumes are: Pea straw, Arhar straw, Lucerne hay. And some common green legumes are: Berseem (clover), Cow pea, Lucerne (alfa alfa). Non – leguminous fodders contain less D.C.P. Some common dry non – legumes are: Wheat straw, Paddy straw, Oat hay, Grass hay. Whereas, some common green legumes are: Sorghum, Maize, Oat, Napier.

Fodders and grasses can be preserved either as hay (dried fodder) or as silage (wet fodder), depending on weather conditions and available resources. These are fed in some (high input) farms to bridge seasonal scarcity periods.
Hay making: * The crop is harvested for hay making at its pre – flowering stage, when its growth is levelling off and its feeding value is still high; * Hay is best made during the rain free days; * Crops with thick and juicy stems should be dried after chaffing and conditioning, which will speed up the drying process and slow down the loss of nutrients; * Hay should be raked only a few times during the drying process in order to avoid the shattering of leaves and bleaching of the hay; * Legumes should be raked in the morning hours to avoid leaf shattering; * After drying and curing, bailing and / or stacking should be
done as early as possible. Storage under a roof is preferred; * For hay bailing, maximum permissible water concentration is 15%. Storage of hay before sufficient drying may cause fire due to spontaneous combustion; * Storage of hay with higher moisture concentration may result in mould growth, making the hay unfit for feeding.
Silage making: * Crops and plant materials rich in soluble sugars, such as – maize, sorghum, oats, sugarcane tops, hybrid Napier grass and other grasses are highly suitable for ensiling; * The dry matter concentration of the forage at the time of ensiling should be around 15 – 30 %, but higher is possibe; * Chaffing of the material for ensiling increases its compactness, thus eliminates the air space to the maximum content; * Green to semi – green forage, which may use the O2 present for respiration, results in high quality silage; * The silo should be air tight after filling; * Fermentation starts withing hours after closing the silo, and accelerates over the next 2 to 3 days. It terminates after about 3 weeks. Organic acids, primarily – lactic acid and acetic acid, ethanol and gasses such as CO2, CH4, NO2, and NH3 are produced during the fermentation process; * Due to production of acid, the pH of the biomass is reduced to a level below 4, resulting in the termination of all biological activities, after which material remains conserved under aerobic conditions.

For animal rearing it is pertinent to know the technique of keeping and preserving the feed required for the livestock. Apart from the rich pasturage, one may have the longevity of their feeds is immense concern for many. Animal feeds are an amalgam of diverse ingredients, including vegetable oil, sunflower oil. There are also animal fats, like – lard, tallow etcetera, which are included in the fodder. These elements give fodder the targeted input to animal husbandry. The prime factor that occurs and becomes a challenge for many livestock rearing, the cost for their feeds, which would provide quality and quantity in their output. Once the feed is rightly chosen for the animal, that one is rearing, the next challenge arises. Here is somehow animal feeds can be preserved safely, thereby increasing the longevity of the feeds - * Stay safe from the Sun; * Metal cans; * Storage bunkers; * Sliding metal roof bunkers;
* Commodity sheds; * Plastic containers or drums; * Re – usable freezer; * Wood bins.
Important dots
• All feed and ingredients have to be stored in a cool place [ideally below 77 0 F or (77 0F –32) X 5/9 = 25 0C), although this is not possible at outside locations under summer situations].
• Feed has to be kept dry to prevent fungal or bacterial growth.
• Prevention of entry for rodents or insects is essential.
• Stable form of vitamins is important to use.
• Anti – oxidants are important for preserving fats, oils in ingredients and feed.
• Expiry dates are important on the containers, for all feed materials for their shelf – life (for ground grains = 1 month after milling)
• For fats and oils: Opened container: 1 month; un – opened or stabilized: 1 - year post mixing.

The topic deals with methods to increase the amount of water stored in the soil profile by trapping or holding rain water where it falls, or where there is some small movement as surface run – off. Principles: Choice of method. There is no simple way of classifying methods of water conservation. One suggestion is to do it by comparing rainfall with crop requirements, giving 3 conditions: (a) Where precipitation is less than crop requirements; here the strategy includes land treatments to increase run – off onto cropped areas, following for water conservation, and the use of drought – tolerant crops with suitable management practices. (b) Where precipitation is to crop requirements, here the strategy is local conservation of precipitation maximizing storage within the soil profile, and storage of excess run – off for subsequent use. (c) Where precipitation is in excess of crop requirements; in this case the strategies are to reduce rainfall erosion, to drain surplus run – off and store it for subsequent use.
Some design principles: The effect of scale, methods for crop land: Broad bed and furrow system (BBF), Ridging and tied ridging, Conservation bench terraces (CBT; also known as Zingg terrace, and flat channel terrace); Contour furrows (also known as contour bunds and desert strip farming); Water spreading (the use of run–off areas): Natural run – off; Collected and diverted run – off; Inundation methods, Flood diversion; Surface drainage; Other sources of water: Snow, dew, mist . [Figure 4].

The term animal waste comprises, the fresh excrement, including both solid and liquid excreta and urine. * It also includes the bedding material, animal washings, feed waste and straw which are having considerable manorial value. * The characteristics of the livestock wastes depend on fractions of the digestibility, composition of feed ration and species of animals and their physiology. * The waste ruminants have different composition than obtained from swine and poultry, which is having high nutritive value.
For fodder production, the animal waste can be utilized in many ways, that is, as pesticide and that is, as non – conventional source of source energy as pesticides bio – fertilizer to improve soil fertility for sustainable agriculture. This livestock waste can be recycled in following ways: Organic mulch, As pesticides, In organic farming, Biogas production, Composting, Vermicomposting, Profitable manure management by livestock fish integration.

Identification / familiarization of various feed ingredients: As per National Research Council (N. R. C.), there are 8 main groups of feedstuffs. (1) Dry forages and roughages; All forage and roughage cut and cured are included in this category. These are bulky feeds with low digestibility. Crude fibre is more than 18 % and Total digestible is less than 60 % because of high cell wall contents. For example: dry grass (hay), wheat straw, paddy straw, oat straw, stovers (aerial part without ears), husk (maize) or aerial part without heads (sorghum), hulls and shells. (2) Pasture range plants, tree leaves and forages; Roughage either harvested or without harvesting (fresh) are included in this group. For example: pasture grass, range plants, tree leaves, green forages (legume and non – legume). (3) Silage; only ensiled forages are included. For example: legume non – legume silages. (4) Energy or basal feeds; Feeds are of low protein content, having crude protein less than 20 %, crude fibre less than 18 % and Total digestible nutrients more than 60 %. For example: cereal grains, milk by – products, fruits, nuts, roots etcetera; (5) Protein supplements; Feeds are of high protein , more than 20 %, crude fibre less than 18 % and Total digestible nutrients more than 60 %. For example: animal, marine, avian, and plant products. Meat meal, fish meal, oil seeds, and their cakes etcetera; (6) Mineral supplements; These are natural or pure elements. For example: composite mineral mixture or specific mineral supplements; (7) Vitaminsupplements; These are natural or pu e forms. For example: composite vitamin  pre–mix or specific vitamin supplements; (8) Feed additives; these are for improving efficiency of utilization of feeds. Number of examples have been cited elsewhere in this book [theoretical part above].

Preparation and processing of samples for chemical analysis: The preparation of samples depends upon the purpose of analysis and the nature of the constituents that are to be determined. The preparation of samples for analysis is as important as the analytical procedure and hence, it should be done with utmost care. (A) Smpling of wet material: (1) Plant material; (2) Silage; (3) Cattle faeces; (4) Sheep / goat faeces; (5) Poultry excreta; (B) Sampling of air – dry material: (I) Hay or straw; (II) Concentrates.
Small quantities of feed samples are collected from several locations, all sides, in the middle and are mixed well after chaffing. Such mixture is subjected to quarter sampling, by spreading on levelled ground in circular form. This circle is now divided into 4 equal quarters. Any 2 diagonally opposite quarters are selected and other 2 are rejected. Selected portions are mixed properly and again spread on levelled ground in circular form. This mixture is again divided into 4 equal quarters and any 2 diagonally opposite quarters are selected, while remaining 2 are rejected. This procedure is repeated till required quantity of sample is obtained. This representative sample is brought to laboratory as early for drying in a hot air oven. Dried samples are ground to pass through 2 mm sieve in a Willey mill (large samples may be ground through hammer mill), as described in chapter 10. Sample is collected in an airtight plastic bag and stored in desiccator.

Proximate analysis: Weende’s system is followed. Weende was a small village in Germany, near the University of Goettingen at that time (1860), when this system was developed by Hanneburg and Stohmann. Although it is neither true nor approximate, but somewhere in the middle, that is, proximate analysis of the various parameters for assessment purpose; it gives information about the quality of feeding stuff and still followed.

Estimation of calcium and phosphorus in feeds: Calcium is precipitated as calcium oxalate by adding ammonium oxalate to acid soluble extract prepared after running a sample for ash. Precipitates of calcium oxalate are dissolved in sulfuric acid and titrated with potassium permanganate to know the content of calcium.
Using N1V1 ≡ N2V2, 1.0 ml of 0.1 KMnO4 = 2.004 mg Calcium.
Calcium, g % = Burette reading difference X 2.004 X dilution factor X 100 / weight of the sample used for preparation of acid soluble mineral extract X 1000.
[dilution factor, (for example) = 250 / 25 (ml aliquot taken) = 10]
Phosphorous present in the sample is precipitated with ammonium molybdate and the precipitates are dissolved in NaOH solution. Excess sodium hydroxide is titrated with nitric acid to calculate the actual volume of NaOH used up which is direct proportion to the Phosphorous content.
1 ml of 0.1 N NaOH = 0.1347 mg Phosphorus
Phosphorus % = Actual volume of 0.1N NaOH solution used to dissolve precipitate X 0.1347 X dilution factor X100 / weight of sample used for acid soluble extract X 1000
[Here, dilution factor is 250 / 50 (aliquot taken) = 5]

Qualitative detection of undesirable constituents, adulterants in Feeds: The nutritive value of feed ingredients from the same origin may exhibit variation. The factors which are responsible for the variation are natural variation are natural variation, processing, adulteration and damage, deterioration. These days, due to shortage and high prices of feed ingredients, adulteration is one of the main problems. Feed quality can be examined by different techniques:
(a) Feed microscopy: Stereo or compound microscopy may be used for: (i) Screening method; (ii) Floatation technique.
(b) Chemical tests: For heavy metals, nitrates, phosphates, sulfates, free sulfur, salts: carbonate, chloride, salt, sugar, urea, blood, hoof or horn, leather meal, uric acid.

Familiarization with various fertilizers, manure and Agri – implements: Manure: * Nutrients are added to soil for healthy growth of plants. * Continuous growing of crops makes the soil poor in nutrients. * Manures are organic substances obtained from decomposition of plants animal wastes. * Manuring is done to replenish soil with nutrients.
Advantages of manuring: * Improves water retaining capacity of the soil. * Makes the soil porous and exchange of gases becomes easy. * Increases the number of friendly microbes. * Improves the texture of the soil. * Replenishes the soil with necessary nutrients.
Fertilizers: * These are chemical substances rich in nutrients. * These are produced in factories.
Advantages of fertilizers: * Help farmers to get better yield of crops.
Disadvantages of fertilizers: * Sources of water pollution. * Make the soil less fertile. * Artificial fertilizers often cause diseases.

Estimation of silage quality parameters: Process of making silage is called ensiling. The green fodder harvested at a proper stage is stored, packed and compressed in silo and it is then tightly covered to prevent the contact with air. Thus, the forage is preserved by controlled microbial anaerobic fermentation in a silo with minimum loss of nutrients for use as a succulent fodder during scarcity (lean) period. This form of preserved fodder is known as silage. Silage is prepared by obtaining enough acid content in ensiled feed which inhibit the microbial fermentation thereby preserving the green fodder. Following are
points to ponder:
1. Maize, sorghum, bajra crops having thick solid stems and rich in soluble carbohydrates, are best for silage preparation. Silage can also be prepared from oats, berseem etcetera, after wilting to 35 – 40 % dry matter.
2. Dry matter content in fodder crop for ensiling should be between 30 – 40 % (average 35 %) and should have sufficient soluble sugars for acid production during fermentation.
3. The crop is harvested in bloom stage, which is best for silage preparation.
4. If the crop is deficient in soluble carbohydrates, (for example, legumes), then a sugar industry by – product is added.
5. Silage having acidic flavour and pH 3.5 to 4.2 is considered to be excellent.
6. The crop should be properly trampled / pressed to remove the air out of silo.
7. The crop is chopped into small pieces for better microbial action due to increased surface are and sufficient acid production.

• Dairy farm
• Poultry farm
• Wormi compost
• Fodder bank
• Any other visit with the permission of chair.

Introduction
Background information on the study area and research objectives. Methodology: Description of the data collection and analysis methods. Results: Presentation of the survey findings, including tables, figures, and maps.
Discussion: Interpretation of the findings and their implications. Conclusions and recommendations: Summary of the key conclusions and recommendations for policy and development interventions.
Example Questions for a Farming Systems Survey General Household Information
What is the size of your household?
What is the highest level of education attained by the household head?
What is the primary occupation of the household head?
Land Use
How much lands do you own/rent/cultivate?
What crops did you grow on your land in the last year?
What is the area allocated to each crop?
Crop Production
What were your yields for each crop?
What inputs did you use (fertilizers, pesticides, seeds)?
What were your costs of production for each crop?

1. Precision Agriculture
Example: Farmers Edge
Farmers Edge offers a comprehensive suite of solutions for farmers, utilizing data analytics, AI, and IoT (Internet of Things) technologies. The platform provides predictive analytics for crop health, soil quality, and weather, helping farmers make informed decisions.
• Impact: Improved yield and reduced resource wastage.
• Technology: Satellite imagery, data analytics, and machine learning.
2. Vertical Farming
Example: AeroFarms AeroFarms uses aeroponic technology to grow crops without soil, using 95% less water than traditional farming methods. They operate indoor farms that can produce high yields all year round, independent of climate conditions. • Impact: Increased food security in urban areas; fresh produce available year-round.
• Technology:Aeroponics, LED lighting, and climate control systems.
3. Supply Chain Optimization
Example: Example: AgroStar
AgroStar is a mobile platform connecting farmers with quality products and services, including fertilizers, pesticides, and seeds. They also provide guidance on best practices for crop management, enabling farmers to make better purchasing decisions.

India, with 118.7 million farmers, which accounts for more than half of its population, depends on agriculture as its primary source of income. However, the use of technology in the agricultural industry has been limited in India. As a result, the agriculture industry in India contributes merely 17-18% to its GDP. However, in the last couple of years, India has seen a rise in the number of agri-tech startups that are not only making technology more accessible but also helping these farmers to improve their lives. Today, we will take a look at top 10 agri-tech startups helping Indian farmers.
1. CropIn Technology (2010): Founded by Krishna Kumar and Kunal Prasad in 2010, CropIn provides one-stop SaaS-based solutions platform enabling agribusinesses to increase efficiency, productivity
and sustainability. Its platform offers real-time weather updates, ability to manage farm activities, and predicts crop yields to minimize risk and yield better produce.
2. Stellapps (2011): Founded by RanjithMukundan, Ravishankar G. Shiroor, Praveen Nale, Ramakrishna Adukuri and VenkateshSeshasayee in 2011, Stellapps helps dairy farmers and cooperatives to maximize their profits by digitizing and optimizing Milk Procurement &Coldchain Management through its IoT-based SmartMoo platform.
3. DeHaat (2012): Founded by Shashank Kumar and Amrendra Singh in 2012, DeHaat offers agricultural services like access to agricultural inputs like seeds and fertilizers at affordable prices, personalized assistance, soil testing, weather reports, micro-finance, and insurance. DeHaat has raised $19.3 million to help Indian farmers.

Forages can be classified according to the nutrient density in the dry matter.
Roughages: These are diets that have more than 18% crude fiber, more than 35% cell wall content, and less than 60% TDN on DMB. There are two types of roughage: dry roughage and green roughage. Roughages are classified as succulent or non-succulent according on their moisture content. Succulent feeds are ones with greater than 80% moisture. Non-succulent feed contains less amount of moisture. Roughages can also be classified based on legumes, for example, leguminous and non-leguminous roughages. Roughages are divided into three types based on their nutritional content (on DMB): maintenance, productive and non-maintenance.
Roughages: Feedstuffs having more than 18% crude fibre, more than 35% cell wall contents and less than 60% TDN on dry matter basis (DMB) are known as roughages. There are two kinds of roughages, dry roughage and green roughage. On the basis of moisture content the roughages can be classified into succulent and non-succulent. Succulent feeds are those which contain more than 80% moisture. Feed contains lesser amount of moisture is known as non-succulent. Roughages can also be classified on the basis of legumes. e.g. leguminous and non-leguminous roughages.
Roughages can be classified based on their nutritive value (on DMB) into maintenance type, productive type and non-maintenance type.

non-herbaceous plants that are accessible for animal foraging.
Flour: It is soft, finely ground meal of a grain which mainly consists of gluten and starch.
Fodder: Fodder covers various agricultural products specifically intended for the nourishment of domesticated animals. The term “fodder” is particularly associated with the provision of food to these animals, which may include plants that are harvested and delivered to them, as opposed to the food they gather independently through foraging. Any green plant or crop meant for animal feeding for supply of nutrients and bulk.
Forage crop: A crop of cultivated vegetation or portions of plants, excluding detached grains, that is grown specifically for grazing or harvesting to serve as animal feed. Forage and roughage these two terms are used interchangeably. Forages include hay, straw, silage and pasture while roughage include rice husk, groundnut shells.
Forage crops: It denotes the wild as well as cultivated green plants used for feeding of domestic animals like cattle, buffaloes, goat, sheep, horses, etc.
Forage: Forage includes consumable plant materials, including grasses, legumes, herbs and shrubs, as well as hays and silages. These materials are either grazed or ingested by livestock to meet their nutritional needs and dietary requirements within agricultural ecosystems.
Germ: It is the embryo of any seed. eg. Wheat germ meal (25% CP and 7% EE)
Gluten: When flour is washed to remove starch, a tough, viscid nitrogenous substance remains which is known as gluten. eg. Corn gluten.
Herbage: Herbage denotes the various plants, grasses, or vegetation that are specifically designated for the nourishment of livestock. This term generally encompasses the softer, green portions of plants that are appropriate for animal grazing.

Indian poultry industry has made a fastest and remarkable growth ever since its inception and is presently emerging as a sunrise sector with a growth rate of 6-8 percent per annum. Today India is third largest producer of chicken egg and fifth largest producer of broilers/chicken meat in the world (Food and Agriculture Organization Corporate Statistical Database (FAOSTAT), 2018), with estimated production of 103.3 billion numbers eggs and 4.06 million tonnes of poultry meat in year 2018-19. Poultry sector contributes Rs.1347.57 billion in total output of livestock sector which hold 12.91 percent share (Basic Animal Husbandry Statistics (BAHS, 2019). The Indian poultry market was worth Rs.1,750 billion in 2018 and was worth Rs. 2,049 billion in 2019. The market is further projected to reach Rs. 4,340 billion by 2024, growing at a Compound Annual Growth Rate (CAGR) of 16.2 percent during 2019-2024 (www.indianmirror.com). The major growth drivers for the sector are increasing incomes coupled by changing food habits, large un-penetrated market, growth in the processing sector, and awareness of the consumer about the safe and hygienic poultry products. The sector has provided direct employment to 40 lakh and indirect employment to 2.5 crore people (Khan, 2019). The annual per capita availability of poultry products has increased from 5 eggs and 400 gram chicken in 1950 to 79 eggs and 3.21 kg chicken in 2019. However, it is far below then recommended consumption of 180 eggs and 10.8 kg poultry meat per person per annum by Indian Council of Medical Research.

Poultry sector has been divided into two broad classes based on the management practices. First one is commercial poultry farming which is the well-organized sector. Second one is backyard poultry farming which plays supportive role for rural economy. The commercial farming practices can divide into two subclasses: layer and broiler industry. Commercial poultry farming provides primary source of income to the farmers and widely influenced by market driven forces. Backyard poultry farming comprises dual purpose birds as both layer and broiler. It supports the rural household with nutritional security, subsidiary income generation and provides the employment to women which
Egg production by backyard and commercial poultry farm
Out of total egg production of 103.3 billion numbers eggs, commercial poultry farming is producing 84.91 billion number eggs whereas, backyard poultry farming is producing 18.41 billion numbers contributing 82.2 percent and 17.8 percent of total production of egg respectively (BAHS, 2019). 

Table 6.1 and table 6.2 shows the Gross Value Added (GVA) of poultry sector in Indian economy. The GVA from poultry sector in year 2017-18 at current price was Rs. 32844 Crore and Rs. 101913 for eggs and meat respectively.

Strengths
• Poultry farming generates early and regular income and has shorter generation interval.
• Poultry and poultry products constitute an important component of human diet. The consumption is also increasing at a rapid rate due to low fat content, easy availability and cost effectiveness.
• Poultry is the least cost alternative food source next to fish only and produces more animal protein from the same amount of feed. Two eggs provide 160 calories of energy constituting more than 20 percent of the daily requirement of Proteins, Vitamin A, D & B12, Riboflavin, Folic acid, Pantothenic acid, Phosphorus and Iodine along with fat.
• According to nutritional Advisory committee of India, at least half an egg should be made available to an average individual which workout to be 180 eggs/annum. Poultry farming require less area with high and quick return than any other animal husbandry and agriculture activities.
• Good infrastructure like road, rail, ports, airports, reliable electricity power and easily approachable to major cities of adjoining states.

Agriculture and allied sectors have adversely hit by the COVID-19 scare.The rumors of poultry birds likely the carrier of the virus circulated in social media had led to reduced demand of the chicken meat in several parts of the country in the month of February 2020 even before India reported the first case of COVID-19. The poultry industry in India hit hard because of nationwide lockdown to stop the rapid spread of COVID-19 virus. This lock-down had disrupted the entire supply chain. Before COVID-19 the prices for broiler was about Rs. 80 per kg and Rs. 4 for egg the price dropped to almost no value like Rs. 6 per kg and Rs. 1-1.50 per egg. As a result, the projected loss of the industry was about Rs 25000 crore. (Shukla & Bhattacharyya, 2020).
According to industry sources, the poultry industry which had witnessed steady growth rate in the last two decades because of rising consumer demand for protein rich food especially but, it has incurred huge losses since the beginning of the 2020. The loss incurred by Indian poultry industry is mainly attributed to sharp decline in demand because of disruption of supply chain during lock down. The financial condition of all the stakeholders in the poultry value chain – farmers, feed suppliers and retailers had become risky. The drop in demand and supply chain disruption especially hit the smaller farmers who had limited
resources. Thus, many farmers went for ‘contract farming’ offered by many large poultry players.

a) Transformation towards Commercial Agro: The poultry sector in India has experienced a revolutionary shift in structure and operation, which has led its transformation from a simple backyard activity to a major commercial agro based industry over a period of decades.
b) Layer Farming: The production of eggs has increased from 1.83 billion numbers in 1950-51 to 103.32 billion numbers in year 2018-19. The per capita availability reached at 79 eggs per annum in the year 2018-19 from 5 eggs per annum in year 1950-51. Andhra Pradesh, Tami Nadu and Telangana contributes about 55 percent share in total egg production.
c) Broiler Farming: Chicken meat contributes to 50 percent share in total meat production in year 2018-19 with the production of 4.06 million tonnes production. Broiler production is mainly concentrated in
Maharashtra, Haryana, West Bengal, Tamil Nadu and Andhra Pradesh. Broiler farming is mainly done through contract broiler farming. In that the integrator provides inputs such as chicks, feed, medicines and
vaccines. The contract farmer provides labour, shed, electricity, water, litter material, and other miscellaneous services or equipment that may be required. The integrator bears the transportation cost, investment and marketing risks. 

Project Formulation and Finance
Project Formulation and Finance involves two key aspects of project
management: developing the project’s structure and ensuring it has the necessary financial resources. Here’s a closer look at each part:
1. Project Formulation: This is the initial phase where you define the project, including its scope, objectives, and outcomes. It involves identifying stakeholders, setting goals, and determining the resources required. Effective project formulation ensures that the project is feasible, aligns with organizational strategy, and addresses the stakeholders’ needs.
2. Project Finance: This aspect focuses on securing the financial resources needed to execute the project. It includes planning the budget, analyzing investment requirements, and managing financial risks. Financing strategies might involve obtaining funds through loans, equity, grants, or other financial instruments. This phase also covers the assessment of financial viability and the preparation of financial forecasts to ensure that the project is economically sustainable.

Prokinetic drugs are used to stimulate gastrointestinal motility, including the abomasum, in animals like cattle, especially in cases of abomasal disorders such as displaced abomasum or atony. Below are commonly used prokinetic drugs and their doses:
1. Metoclopramide
Mechanism: Dopamine antagonist; enhances gastric emptying andincreases motility. Dose
Cattle: 0.1–0.3 mg/kg subcutaneously or intravenously every 8–12,hours.
Horses: 0.04–0.08 mg/kg intravenously as a constant rate infusion
(CRI).
2. Erythromycin (Macrolide antibiotic with prokinetic activity)
Mechanism: Mimics motilin, stimulating smooth muscle contractions. Dose
Cattle: 8.6–10 mg/kg orally every 8–12 hours.
Horses: 0.5–1 mg/kg intravenously every 6–8 hours.
3. Neostigmine
Mechanism: Acetylcholinesterase inhibitor; increases acetylcholine at neuromuscular junctions.

Omega-3 fatty acids, primarily eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are renowned for their anti-inflammatory properties. They modulate inflammation by competing with arachidonic acid, reducing pro-inflammatory eicosanoids, and enhancing anti-inflammatory resolvins and protectins. The optimal supplementation dose varies among animal species due to differences in metabolism, physiology, and dietary requirements.
Dogs
For dogs, omega-3 fatty acids are often used to manage inflammatory conditions like arthritis and dermatitis. Doses of 50-100 mg/kg body weight of combined EPA and DHA are commonly recommended, with variations based on the severity of inflammation and the dog’s health status.
Cats
In cats, omega-3 supplementation is used for similar conditions as in dogs. Typical dose ranges from 30-50 mg/kg body weight of EPA and DHA, taking into account their strict carnivorous diet and specific fatty acid metabolism.
Horses
Horses benefit from omega-3 supplementation in conditions such as osteoarthritis and inflammatory airway disease. The recommended dose is about 4-6 g of combined EPA and DHA per day for an average-sized horse (~500 kg). Flaxseed oil, rich in alpha-linolenic acid (ALA), is also commonly used, although its conversion to EPA and DHA is limited.

Recommendations
Based on the empirical research, following recommendations can be made for this specific area of research:
(i) Land size based planning for business communication can help the growth and success of farm enterprise.
(ii) Rice based farming system, supported by irrigation is offering a unique opportunity for capacity building of the farmers of West Bengal.
(iii) Training, focusing on business communication, handling ICT tools and mobile telephony, can go a long way for making communication behavior more adaptive to present social ecology of agriculture and allied sectors of West Bengal.
(iv) Social capitals like, Schools, Panchayat, Credit organizations, Market linked institutions, are to be integrated for shaping up a new form of Entrepreneurial communication behavior.

Future Scope of the Research
The present study has been conducted by driving the insights deeper into the nature, intensity and character of the problems creating barrier against the Entrepreneurial communication. Entrepreneurial communication nowadays is a need in these days of unemployment and stands to be both the means and method of sustaining life process in terms both assets and capital, it needs more comprehensive study. Attaining Entrepreneurial communication among the upcoming and motivating entrepreneurs, anywhere is an endless process by itself. The present study thus leaves behind the following domains to be researched out in future:
The study can be extrapolated to other domains of entrepreneurship.
1) Modeling of Entrepreneurial communication including the positive motivation, can be achieved through further studies.
2) The future study of this particular topic has a scope to include several contextual and realistic variables other than the variables included in this study.
3) The structure and the function of Entrepreneurial communication behavior and process, can well be understood from further study of the similar topic.

Principles
The quality of foods can be defined as the ‘composite’ of those ‘characteristics’ that differentiate individual unit of a product and have significance in determining the degree of acceptability of that unit by the consumer. The overall quality refers to technological, physiological, chemical, microbiological, nutritional; and sensory parameters to achieve the wholesome food. Sensory quality attributes such as taste, colour, texture, flavour and overall quality of any food products were evaluated by 9- point Hedonic rating test is used for the purpose of evaluation. This test measures the consumer’s acceptability.

Principle
Jam: Jam is a product made by boiling the fruit pulp with a sufficient quantity of sugar to reasonable consistency, firm enough to hold fruit tissues in position. Apple, pear, sapota, apricot, carrot etc. are used for preparation of fruit jam. Jam contains 0.5-0.6 % acid and invert sugar should not be more than 40 %.
Total soluble solids (TSS)
The TSS value is defined as the amount of sugar and soluble minerals present in fruits and vegetables. A refractometer is based on the principle of total refraction. This is done by placing a few drops of distilled water on the prism in the specimen chamber of the back the cover. The distilled water reading should be zero. If it is not so, it should be set to zero with the scale correction knob. The specimen chamber is now cleaned with muslin cloth or tissue paper. For determining the TSS, a drop of sample (jam, juice and syrup, etc.) is placed on the prism and the percentage of dry substance in it read directly on scale in refractometer.

Principle
Jelly: Jelly is a semi-solid product prepared by boiling a clear, strained solution of pectin containing fruit extract, free from pulp, after the addition of sugar and acid. A perfect jelly should be transparent, well set, but not too stiff, and should have the original flavour of the fruit. It should be of attractive colour and keep its shape when removed from the mould. Pectin (0.5-1.0%), acid (0.5-0.75%), sugar (65%), and water are the four essential ingredients. Pectin test and determination of end-point of jelly formation are very important for the quality of the jelly. Some recipes for jelly making are given below:

Objective: Development of RTS beverage from seasonal fruits.
Material required
Fruit, juicer-mixer-grinder, preservatives, sugar, refractometer, pan and knife etc.
Principle
Ready To Serve(RTS): This a type of fruit beverage which contain at least 10% fruit juice and 10% total soluble solid besides about 0.3% acid. This is not diluted before serving.
Before undertaking the preparation of beverage, it is necessary to know techniques of extraction of pulp/juice from various fruits used for RTS.

Principle
Squash: A fruit juice squash essentially consists of juice containing moderate quantity of fruit pulp to which cane sugar is added for sweetening e.g. orange squash, plum squash. This is a type of fruit beverage containing at least 25 percent fruit juice/pulp and 40-50 percent total soluble solids, commercially. It also contains about 1.0 percent acid and 350 ppm SO2 or 600 ppm sodium benzoate. It is diluted before serving.
Mango, orange and pineapple are used for making squash commercially. It can also be prepared from lemon, lime, guava, pear, apricot, muskmelon, papaya etc., using potassium metabisulphate (KMS) as preservative, or from jamun, passion fruit, peach, phalsa, mulberry, raspberry, straw berry, grapefruit etc., with sodium benzoate as preservative.

Principle
Nectar: The term ‘fruit nectar’ is used to designate pulpy fruit juice blended with sugar syrup and citric acid to produce a ready-to-drink beverage. In this fruit beverage contains at least 20% juice/pulp and 15% total soluble solid and also 0.3% acid. It is not diluted before serving. Many fruit juices are either too acidic or strongly flavoured; these cannot be pleasant without dilution of blending or both. These strong, tart juices are delicious after dilution with thin syrup or blend juice e.g. apricot, guava and plum juice. Out of the tropical fruits, nectars made from banana, guava, mango and papaya are quite popular. The product is sealed in container or glass bottles and processed by heat to prevent spoilage. The fruit ingredients may be puree, pulp, juice or concentrated equivalent to 40 percent of the finished products. Apples, cherries and pineapples are used in combination with others fruits. The sweeteners are sugar, invert sugar syrup, dried corn syrup, glucose syrup and the optional ingredients are lemon juice, citric, malic and fumaric acids as acidifier and ascorbic acid as antioxidants (150 ppm) can be used.

Principle
Chutney and sauces are important food products prepared both in homes as well as commercially in India. They improve the digestion and are good appetizers. Tomatoes are a good source of vitamin C. Fresh tomatoes are very refreshing and appetizing but can not be stored for a long period. Often they are sold at distress prices during the peak harvest season and nearly 25% of the produce is spoiled due to mishandling and improper processing facilities. Such losses can be reduced by converting fresh tomatoes in to delicious product like paste, puree, juice, ketchup/sauce and powder. Generally, the sugar content in ketchup/sauce varies from 10-26%. The salt content of the product should be 1.3 to 3.4%. Good quality vinegar is essential for the preparation of high quality sauce/ketch up. It should contain 5.0-5.5% acetic acid or glacial acetic acid (100% acetic acid) and should be added when the product has thickened sufficiently. Tomato sauce/ketchup generally contains 1.25-1.50% acetic acid. In order to increase the viscosity and prevent the separation of pulp from clear juice, pectin can be added to extent of 0.1-0.2% pectin by weight of the finished product. Add 0.025% sodium benzoate as preservative to the product before bottling and then pasteurize.

Principle
Pickle is an edible product preserved and flavoured in a solution of common salt and vinegar. Spices and oil are also added. They add to palatability of a meal, aid in digestion and are good appetizers too. Pickles are prepared from fruit and vegetables like cauliflower, reddish, carrot, green chili, turnip, cabbage, onion, mango, jackfruit, aonla and lemon etc. Commercial preservation of many pickle relied upon conversion of fermentable carbohydrates by lactic acid bacteria to organic acids during bulk storage and/or the addition of sufficient amount of sugar, vinegar and other ingredients to the fully cured and packed products to preclude any microbial growth. Organic acids, oil, salt and spices all have antimicrobial properties at suitable concentration especially in combination which preserves the pickles. Pickles in brine such as or after fermentation however, need some amount of preservative or pasteurization to prevent the spoilage.

Materials required
Material : Wheat Flour (1000g), Shortening (350 g), Fine Sugar (400 g), Sodium bicarbonate (10 g), Dextrose solution (100 ml) i.e 25 g Dextrose hydrate in 500 ml water, Distilled water (50 ml), salt (8 g).
Equipments: Mixer, rolling pin, Tray, cookies cutter, baking oven etc.
Principle: Cookies are made from soft wheat are having high sugar and fat content. They contain relatively low moisture content and have fairy high shelf life. Biscuits are similar name used in Europe and UK. Cookies are chemically leavened. Sugar and shortening are creamed to form dough with flour and leavening agents. When cookies dough enters the oven, the fat starts melting and sugar is dissolved which allow the cookies to spread as a function of gravity. The leavening agents expand it in all direction and structure is stabilized with high temperature prevailing in the oven.

Materials required
Material : Wheat Flour (550 g), Pearl millet Flour (50 g), Ragi Flour (50 g), Finger millet Flour (50 g), Barley Flour (50 g), Sorghum Flour (50 g), Foxtel Millet Flour (50 g), Maize Flour (50 g), Oat Flour (50 g), Besan (50 g) Shortening (350 g), Fine Sugar (400 g), Sodium bicarbonate (10 g), Distilled water (50 ml), salt (8 g). Equipments: Mixer, rolling pin, Tray, cookies cutter, baking oven etc. Principle: Cookies are made from soft wheat are having high sugar and fat content. They contain relatively low moisture content and have fairy high shelf life. Biscuits are similar name used in Europe and UK. Cookies are chemically leavened. Sugar and shortening are creamed to form dough with flour and leavening agents. When cookies dough enters the oven, the fat starts melting and sugar is dissolved which allow the cookies to spread as a function of gravity. The leavening agents expand it in all direction and structure is stabilized with high temperature prevailing in the oven.

Procedure
1. Mix the dough with ingredients I. Keep it for fermentation till breaks easily without stretching.
2. Put the sponge to mixer. Add salt, sugar, flour and optional ingredients and mix. In last, add shortening. The dough should be soft and very smooth.
3. Let the dough relax for about 30 min. cut pieces of dough weighing 100 g/450g.
4. Mould in along oblong shape and place in baking pans.
5. Proof the moulded dough to a desired height.
6. Bake at 210oC to a golden colour.
7. Cool the loaves overnight.
8. Cut the rusk of desired thickness. Arrange on baking sheets and toast at 190oC till these are crisp and golden brown in colour.
9. Cool and packaged.