Wider Spacing in Crops Helps Tide Over Water Scarcity
For details please contact: Name:Dr. S.S. Nooli, scientist and S.Y.Wali Designation:Programme Co ordinator Address:Krishi Vigyan Kendra,Vijayapur, Hittinahalli farm,Bijapur: 586101, Mobile:9448495346 Phone:08352-230758 email:kvkbijapur@gmail.com web:kvkbijapur.org The challenge in increasing crop productivity is more especially in dry areas, where it is a tough task for both farmers and scientists alike. While digging ponds to store rainwater might be advised, […]
IFFCO Farmer Bags Krishak Samrat Samman
Mr. V. Krishnan received the Best farmer Award during the farmers day-2015(6-9 feb) Name of Farmer : Shri.V.Krishnan Village : Thandalai Taluk : Alanganallur District : Madurai State : Tamil Nadu Paddy variety : Komal Collaborator : State Department of Agriculture Every year Mabindra Tractors the notable and innovative farmers in different categories with Mabindra […]
Processing and Value Addition of Millets
Background Millets are recognized as an important substitute for major cereal crops to cope up with worldwide food storage and to meet the demands of increasing population of both the developing and developed countries. They can be well exploited as special purpose food in view of their better nutritional and functional qualities by using appropriate […]
Bacterial Cellulose (BC) Acetobacter senegalensis MA1
Bacterial cellulose (BC) is a promising alternative to plant cellulose in the field of biomedical, food and textile industries. BC is a versatile biomaterial due to its pure aggregation of cellulose and also its superior properties such as high purity, mechanical strength, crystallinity, and thermal degrading capacity, more water holding capacity, biocompatibility and biodegradability. Owing […]
TNAU – Neera Technology
“Neera, a sweet, translucent, white colored sap tapped from immature inflorescence (“spathe”) of coconut. It is a delicious health drink.” Properties Rich source of minerals and vitamins Low Glycemic Index (GI is 35) Highly Fermentable Poor shelf life No acidity and alcohol content Microbial diversity differs widely Process Conditions Check the acidity and pH before […]
Vegetable Varieties and Hybrids by PAU
Chilli – Punjab Sindhuri Name – Punjab Sindhuri Characteristics Early maturing variety (First picking of red fruits after 75 days) Fruit is long (7.14 cm), thick skinned, dark green when immature and deep red when mature Fruit is pungent (1 % capsaicin content) Fruit is rich in Vitamin C content (155mg/100g) Suitable for fresh […]
Commercialization of Red Wine Technology
The Departments of Microbiology and Fruit Science have developed a technology for PREPARATION OF RED WINE FROM PUNJAB MACS PURPLE CULTIVAR OF GRAPES AT 50L SCALE which has been approved by Research Evaluation Committee, PAU in its 251st meeting held in May, 2016. The same is ready for demonstration and commercialization. The abstract of the […]