Poster sessions

Proceedings of the Research Symposium of Uva Wellassa University, December 12-13, 2013
1
Table of Contents
Poster Session: Animal Science
Development of a Coconut Water and Coconut Milk Based Beverage
Incorporated with Skim Milk Powder
W.A.G. Chathuranga, A.M.N.L. Abesinghe, L.K.A. Gunawardhana
Determination of Morphological and Genetic Diversity of Wild Guppy (Poecilia
reticulata) in Sri Lanka across the MHC Complex with Special Reference to
Class IIB Region
G.R.M.N. Godagama, T.S.R. Fernando, P.B.A.I.K. Bulumulla, S.C. Jayamanne
Effect of Different Preservatives on the Shelf-life of Flavored Lassi
K. Jeyarajah, A.M.N.L. Abesinghe, R.W.P. Palipana, A.C. Mayurapaksha
Consumer Attitude on Fresh and Processed Meat Quality; A Case Study from
Badulla District
K.T.S. Karunasena, M.K. Ranasinghe and R.M.S.D. Rathnayake
Evaluation of Escherichia coli, Salmonella serovars and Staphylococcus aureus
Contamination of Retail Chicken Meat in Badulla District, Sri Lanka
G.H.P. Madurangi, G. Chandrasena, T.S.R. Fernando, W.M.N.M. Wjesundara, P.B.A.I.K.
Bulumulla
Determination of Sensory, Microbiological, Physio-chemical Quality and Shelf
life of Portioned Chicken Meat under Display Condition at Market Stage
S.L.P. Nilanka, W.M.N.M. Wijesundara , P. Kekunamullage
Assessment of Sensory Profile and Shelf Life of Milk Based Rice Flour Biscuits
G.K.M.M. Pathmasiri, M.K. Ranasinghe, L.K.A. Gunawardena
Preliminary Study on Microbial Contamination of Bacon & Bacon by Products
P.A.L. Perera, P.B.A.I.K. Bulumulla, M.S. Kurukulasuriy, S.H. Jatarathna
Investigation of Antibiotic Usage for Dairy Cattle and Antibiotic Residues in
Milk in Coconut Triangle
W.S.J. Perera, A.M. Samaraweera, M.S. Kurukulasuriya, K.A.N.P. Kanugala
Poster Session: Aquatic Resources Technology
Evaluation of Post-Harvest Quality Losses of Tuna Catch of Multiday Boats in
Beruwala- Kalutara
A.H.M. Amrin, I.U. Wickramarathne, N.D.P. Gunawardane

2
Use of Side Scan Sonar in identification of submerged objects in the shallow sea
area
M.J.B. Illangasinghe, N.P.P. Liyanage, G.G.N. Thushari, S.U.P. Jinadasa
Partial Replacement of Beef Heart with Druckweed (Lemna minor) for
Ornamental Carp (Cyprinus carpio)
G.L.U.C. Jayarathne, S.C. Jayamanne, M. Bambaranda, L.D.R. Bandaranayake
Poster Session: Export Agriculture
Determination of Effect of Pretreatment and Best Medium for Anther Culture
for Selected Potato Varieties (Solanum tuberosum L.)
H.E.L.K.D. Chandrasoma, L.M.H.R. Alwis, H.M.P.S. Kumari
Multiplication of Endangered Indian Sandalwood (Santalum album L.) through
Vegetative Propagation Techniques
M.A.A.C. Wickramathilaka, L.M.H.R. Alwis, R.M.D. Alawathugoda and A.L.M. Zuhry
Poster Session: Palm and Latex Technology
Development of Nutrient Rich Value Added Instant Soup using Coconut Flour
and Red Rice Flake
R.D.M.S. Gunasinghe, H.K.S.G. Gunadasa, A.M.C.S. Abesinghe
Impact of Leaching Tank Water on Final Quality of the Glove
P.B.D. Karunarathna, A.G.A.W. Alakolanga, H.M.S.K. Herath, T. Ranasinghe
Development of an Edible Spread Base Using Coconut (Cocos nucifera L.)
Kernel Derivatives
I.L.W. Kumarasinghe, G. Chandrasena, A. Alakolanga, R. Ratnayake and W. Chandrarathne
Improving of Adhesion in Laminated Rubber Glove Process and Incorporation
of Recycled Coagulated Centrifuged Latex
R.G.N. Lakmali, H.A.S.L. Jayasinghe, T. Ranasinghe
Development of Osmotically Dehydrated Chips using Coconut Haustorium
(Pelapi)
M.L.K. Liyanage, H.A.S.L. Jayasinghe, J.M.M.A. Jayasundera
Investigation of Drawbacks and Misconceptions in Implementing ISO 22000:
Food Safety Management System in Sri Lanka
P.C.P. Silva, R.P.D. Gunathilake, S.S. Lankachandra

3
Poster Session: Tea Technology and Value Addition
Development of a Flavored Herbal Tea using Broken Mixed Fannings and
Moringa (Moringa oleifera) Leaves
A.M.D.T. Athapattu, L.M.H.R. Alwis, S.M.I.P.G. Bandara, U. Thalagoda
Factors Affecting on Supply of Standard Tea Leaves (Case of Bought Leaf
Factories in Ratnapura District)
R.M.R.S.B. Atugoda, R.P.D. Gunathilaka, S.A. Thalagoda
Development of a Herbal Iced Tea from Broken Mixed Fannings (BMF)
incorporated with Butterfly Pea Flowers (Clitoria ternatea)
K.M.H.G.A.S. Bandara, A.G.A.W. Alakolanga, R.P.D. Gunathilaka, U.A. Thalagoda,
Development of an Energy Management Plan for Tea Factories in Sri Lanka
K.K.H.A. Harischandra, H.K.S.G. Gunadasa, M.M.R. Pathmasiri
Farmers’ Perception on Extension Service Provided by Tea Small Holding
Development Authority: A Case of Tea Smallholders in Nagoda DS Division
L.K. Munasinghe, R.P.D. Gunathilake,D. Jayasundara
Technical Efficiency of Black Tea Production
S. Ramesh, R.P.D. Gunathilaka, K. Umashankar, K.R.W.B. Kahandawa
An Analytical Approach to Establish Specific Electrical Energy Consumption
for Tea Factories in Sri Lanka
W.A.S. Udayangani, H.K.S.G. Gunadasa, M.M.R. Pathmasiri

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Poster Session: Animal Science

5
Development of a Coconut Water and Coconut Milk Based Beverage
Incorporated with Skim Milk Powder
W.A.G. Chathuranga, A.M.N.L. Abesinghe
Uva Wellassa University, Badulla, Sri Lanka
and
L.K.A. Gunawardhana
Lucky Lanka Milk Processing Company, Karagoda, Uyangoda, Kamburupitiya, Sri Lanka
Abstract
Coconut water is a colorless, slightly acidic liquid with pleasing flavor and mostly consumed for
its delicious taste and nutritional value. Coconut milk is an oil-in-water emulsion extracted from
the endosperm of mature coconut (Cocos nucifera). There are different beverages based on
coconut water and coconut milk and with a high demand as a sport drink. However, its keeping
quality is less than 24 hours when it exposes to air. Generally, this kind of beverages can be
preserved by pasteurization. Hence, this study was conducted to develop a nutritious beverage
with coconut water, coconut milk and skimmed milk powder (SMP) and to find out the best heat
treatment method to prolong the shelf life. The research was conducted at Lucky Lanka Milk
Processing Co. Ltd. First, the ingredient composition of the beverage was determined. Coconut
milk was prepared using scraped coconut meat which blended with 100 mL distilled water.
Then, 10 mL of coconut milk, sugar and skim milk were mixed with 80 mL of coconut water.
Series of preliminary trials were conducted to determine the composition of the ingredients. In
the final trial, the level of SMP was changed in 3-12 g range. Beverage was bottled in 200 mL
glass bottles and exposed to four different heat treatments, 95 °C, 100 °C, 105 °C and 110°C for
10 minutes. Each treatment was replicated three times. The best SMP level for for the beverage
was selected by a sensory evaluation using 30 untrained panelists. Shelf-life analysis was done
by using titratable acidity, pH and microbial evaluation for coliforms, E. coli and yeast and
mould during storage. The total solid, moisture, protein and mineral content were analyzed in
selected beverage sample. Data were analyzed using one way ANOVA (CRD) and Friedman
non-parametric test in MINITAB 15. Finally, cost of production was calculated. According to
the results of sensory evaluation, beverage prepared with 80 mL of coconut water, 10 mL of
coconut milk and 6 g of SMP was recieved highest (P<0.05) estimated median for overall
acceptability. Heating110 °C for 10 minutes was the best heat treatment method which extends
the shelf life. Product showed pH of 5.8, TA of 0.018 lactic acid % (w/w) and 5 CFU/mL of
Yeast and Mould count at 34th
day of storage (4 o
C). There was no growth of Coliform during
the tested period. These parameters were complying with specifications for bottled coconut
water given by FAO (2007). Cost of production for 210 mL of the beverage was Rs 39.32.
According to the proximate analysis beverage contains 1.2% protein, 0.26 mg of potassium and
48 mg of Sodium. It can be concluded that SMP can be used to develop a beverage based on
coconut water and coconut milk with good organoleptic properties and heating at 110 o
C for 10
minutes can used to extend the shelf life of the product up to 35 day under 4 o
C.
Keywords: Coconut water, coconut milk, skimmed milk powder, beverage

6
Determination of Morphological and Genetic Diversity of Wild Guppy (Poecilia
reticulata) in Sri Lanka across the MHC Complex with Special Reference to Class
IIB Region
G.R.M.N. Godagama, T.S.R. Fernando, P.B.A.I.K. Bulumulla and S.C. Jayamanne
Abstract
Wild guppies have potential in developing various strains with attractive colour patterns, tail
types and tolerance to wide range of environment conditions, resistance to disease conditions
due to high immunity. Application of molecular genetic markers, are important to identify
diversity among wild guppies which are economically beneficial to ornamental industry and to
implement conservation of these valuable genetic resources. Major histocompatibility complex
(MHC) genes are highly polymorphic gene family and exon 2 of class II B gene is functionally
important in immunity and disease resistance. Hence, in the present study attempts are made to
assess the genetic and morphological diversity of wild guppy of Sri Lanka with special
reference to immune related MCH class II B gene. A total of 238 wild guppies were collected
from 10 regions to represent different agro-ecological zones of the country. The standard length
in between 13-24 mm was selected (179 fishes) to collect morphological data and genomic
DNA was extracted from muscle tissue using Chelex 100 DNA extraction kit. A PCR based
method was used to amplify exone 2 region of candidate gene with forward (5’GTG GAT TTC
AGA GAA TAT GCA 3’) and reverse (5’ TGA TTT ATC CAG AGC GGT TTG 3’) primers.
Touch down PCR was followed to amplification in the temperature range of 47 to 45 .
Selected fish sample consisted of 43.6% of male fishes and 56.4% female fishes. Significant
association existed in tail types and colour patterns versus region. Highest variation of tail
pattern types was recorded from Buttala region and 40.8% of guppies consisted round tail type.
High variation of colour pattern is observed from Badulla region. 58.7% fishes had brownish
gray colour pattern and 43% had golden upper body colour pattern. Variation of upper body
colour in all regions was similar. PCR protocol was optimized. There was a morphological
diversity between wild guppy fishes in different regions of Sri Lanka. Exon II in MHC class IIB
region was amplified and optimized PCR protocol for further studies. Sequence variation based
on Single Nucleotide Polymorphism (SNPs) and differences of immune response of wild guppy
population is yet to be analyzed.
Keywords: Major histocompatibility complex, wild guppy, morphological diversity, genetic
diversity, immunity

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Effect of Different Preservatives on the Shelf-life of Flavored Lassi
K. Jeyarajah, A.M.N.L. Abesinghe
R.W.P. Palipana and A.C. Mayurapaksha
Island Dairies Pvt (Ltd), Ranwalla, Kegalle
Abstract
Lassi is a low fat product that appeals the diet-conscious consumers. It contains probiotic
bacteria and sweeteners or flavors. A shelf-life of lassi product is longer than that of milk but its
availability is still limited. The purpose of this study is to find out how to extend the shelf-life
of lassi. The study was carried out at Island Dairies Pvt (Ltd), Kegalle and Uva wellassa
University, Badulla. At first, a series of preliminary trials were conducted to find the most
preferable flavored lassi. There were five types of flavors (E 1520); mint salted, mint sweet,
Rose, cardamom and pineapple. By using fifty untrained panelists the most preferable flavor
was selected. Two preservatives; nisin (0.02%) and potassium sorbate (0.15%) were added.
Lassi mixture was prepared by using buffalo curd, sugar, water, salt and permitted flavors
following Tamime and Robinson (2007) with slight modification. The curd and water was
mixed then sugar, salt flavor and preservatives were added. Then the lassi was blended,
homogenized, pasteurized and cooled. The shelf-life was assessed on sensory, physiochemical
and microbiological parameters. The selected product was used to measure fat, protein, titrable
acidity, total plate count and E.coli. Non parametric data were analyzed using Friedman non-
parametric test by MINITAB 15 software and parametric data were analyzed by one way
ANOVA (CRD) using SAS 9.1 software. Significant means of treatments were separated using
the Least Significant Difference (P< 0.05) test (LSD). According to the sensory evaluation, the
pineapple flavored lassi having a significant difference (P<0.05) among five samples regarding
appearance, color, texture, mouth feel and overall acceptability was selected as the best
treatment. Lassi had a low fat content and the cost of product was Rs 30 per 180 mL. Potassium
sorbate scored better than the nisin with comparing pH, Total acidity, Total plate count and cost
up to 21st
day of storage at 4 o
C.
Keywords: Lassi, flavors, preservative, nisin, potassium sorbate

8
Consumer Attitude on Fresh and Processed Meat Quality; A Case Study from
Badulla District
K.T.S. Karunasena, M.K. Ranasinghe and R.M.S.D. Rathnayake
Abstract
Worldwide, food safety crisis debates have come forward as an important aspect especially in
meat industry. Hence, producers, distributors, marketing staff and policy makers should have
higher consideration towards meat quality. Thus, this study was conducted with an aim of
identifying the factors influenced on consumer attitude towards meat quality with special
reference to Badulla district. Two hundred consumers were randomly selected and interviewed
using a pre-tested structured questionnaire. The primary data were analyzed using the Microsoft
Office Excel (2007) and Minitab14 software. The Regression model was developed to
determine the socio-demographic factors that influence for consumer attitude toward meat
quality as, Consumer attitude on meat quality (AI) = f (Age + Religion + Income + Education +
Nutritional purpose + Taste purpose + Gender+ Government occupation + Private occupation +
Market type). All respondents consumed at least one kind of meat product and 1% of the
respondents did not consume any type of meat. Ninety percent of the respondents had
established their meat consumption pattern at their child age. The religious believes (55%),
economic concerns (16%) and antipathy for killing animals (17%) were the most popular
reasons for not being meat consumers. The “meat colour” (80%) was the most concerning factor
at the time of purchasing and 20.5% of respondents are concerned of “quality standards” as first.
The cleanliness and freshness (30%), tenderness (2.5%), juiciness (1.5%) and marbling (1.2%)
were other most concerned quality parameter at the time of purchasing. The income, education
level, gender and religion have significantly affected the consumer attitude towards meat
quality. There were no significant correlation between the attitude index and age, purpose of
meat consumption, occupation and market type. The results showed a positive coefficient of the
gender and income level with attitude index.
Keywords: Meat, quality, consumer attitude

9
Evaluation of Escherichia coli, Salmonella serovars and Staphylococcus aureus
Contamination of Retail Chicken Meat in Badulla District, Sri Lanka
G.H.P. Madurangi, G. Chandrasena, T.S.R. Fernando, W.M.N.M. Wjesundara and
P.B.A.I.K. Bulumulla
Abstract
Food safety is a global challenge for most developing countries. Food borne diseases are mainly
caused by E.coli, Salmonella and S. aureus. And foods originated from animal are more
susceptible for spoiling. Thus, the present study aimed at evaluating the Escherichia coli,
Salmonella serovars and Staphylococcus aureus contamination in retail chicken meat from
Badulla district to analyze the microbiological quality of the retail chicken meat in Badulla
District. Twenty retail shops were randomly selected from seven secretary divisions in Badulla
district. Two whole chicken samples were collected from each retail shop and transferred to the
laboratory under refrigerated condition. 25 g of chicken meat samples from different cuts
(breast, back, thigh, wings and whole) were taken. Each meat sample was pre enriched with 225
ml of buffered peptone water and placed in incubator at 37 for 24 hours. Loops full of pre
enriched samples were streaked on Eosin Methylene Blue agar, Brilliant Green agar and
Manitol Salt agar to isolate of E.coli, Salmonella and S.aureus respectively. Inoculated plates
were incubated at 37 for 24 hours. Presumptive colonies on each agar plate, sub cultured on
nutrient agar plates and incubated at 37 for another 24 hours. Presumptively positive colonies
of E.coli, Salmonella on nutrient agar plates were bio-chemically confirmed with Simmons
Citrate agar and S.aureus by catalase test. Prevalence of Salmonella in thigh, breast, back and
wing cuts were 28.92 %, 20.48 %, 19.28% and 13.25 % respectively. Prevalence of Salmonella
in whole chicken sample was 18.07%. No significance association was observed for the
prevalence of Salmonella with different chicken meat cuts (P >0.05). Prevalence of Escherichia
coli in thigh, breast, back and wing cuts were 18.99%, 26.58%, 26.58% and 11.39%
respectively. Prevalence of Escherichia coli in whole chicken sample was 16.46%. There was a
significance association between chicken part and the prevalence of Escherichia coli in retail
chicken meat in Badulla District. Contamination rates of S .aureus in different cuts of retail
chicken meat were thigh (20.99%), breast (25.93%), back (24.69%) and wing (11.11%). A
significant association was observed in prevalence of S. aureus in different cuts of chicken
carcass taken from the retail outlets of Badulla district (P<0.05). The highest occurrence of
Salmonella was reported in Badulla division (19.28%). Incidences of Escherichia coli (24.05%)
and S. aureus (18.52%) were significantly high in Bandarawela division. The findings of this
study are vital to the public health risk of the country and emphasis the need of developed
programme to assure the quality and safety of poultry meat at retail market
Keywords: Salmonella, Staphylococcus, E.coli, chicken, retail market

10
Determination of Sensory, Microbiological, Physio-chemical Quality and Shelf life
of Portioned Chicken Meat under Display Condition at Market Stage
S.L.P. Nilanka, W.M.N.M. Wijesundara
Uva Wellassa University, Badulla, Sri Lanka,
and
P. Kekunamullage
Bairaha Farms PLC, Galle Road Colombo-03, Sri Lanka
Abstract
Sri Lankan meat processing industry has been rapidly developed since last decade. With
increasing market demand they develop various portioned meat products to the market fulfilling
the customer requirement. Meat processors recently noticed that during display condition at
market stage quality of the products were considerably changed. The aim of this study was to
evaluate the physiochemical, microbial, sensory quality changes and shelf life of portioned
chicken meat in three commercial brands at display condition (-4 ˚C to +4 ˚C) during 9 days.
During the storage period pH value, water holding capacity (WHC), sensory attributes and
microbial count were measured in 3 days interval over 10 days. Statistical evaluation was
performed using one way ANOVA, general linear model and Friedman test. Gradual and
proportional increment of pH values (between 6.14 ± 0.51 and 6.93 ± 0.57) were observed in
tested commercial brands of portioned meat samples during the storage time. Furthermore,
WHC values were shown significant reduction (between 62.55 ± 0.50 and 55.32 ± 0.02) in all
portioned meat samples during the storage time. Total plate counts were increased (p>0.05) in
the potioned meat of each three commercial brands until 9th
day of storage whereas coliform
bacteria also followed the same pattern. However, Escherichia coli were not found in any of
sample analyzed. Total bacteria count in portioned chicken meat samples were changed from
3.60±0.58 log10 cfu g-1
to 8.03 ± 0.31 log10 CFU g-1
from day 0 to day 9 of storage. The results
showed a gradual and proportional decrease of sensory quality in all portioned meat samples
during the storage time (P<0.05). In conclusion, overall results of the study, number and
diversity of bacteria species, pH, WHC and sensory quality of portioned chicken meat
significantly change with the storage time under display condition at the market level. Also
above quality changes significantly difference among three different commercial brands. To
assure the quality of portioned chicken meat, it should not exceed five to six days in display
condition (kept on -4 ˚C to +4 ˚C) at market stage.
Keywords: Portioned chicken meat, color, sensory quality, refrigerated storage, Escherichia

11
Assessment of Sensory Profile and Shelf Life of Milk Based Rice Flour Biscuits
G.K.M.M. Pathmasiri, M.K. Ranasinghe
and
L.K.A. Gunawardena
Lucky Lanka Processing Pvt. Ltd, Uyangoda, Sri Lanka
Abstract
Most people prefer to consume ready to eat food products. Wheat flour is the most commonly
used flour due to its high rising ability of dough gluten, but it contains certain health hazards.
Rice flour is one of the most valuable nutritional foods with high wellbeing value. The study
was focused on to development of milk based rice biscuit which is high nutrient and healthy.
There were two preliminary trials to determine the best milk type and suitable stabilizer. Based
on preliminary trials, pasteurized milk and xanthan gum were selected as milk and stabilizer for
the product. There were five treatments with pasteurized milk ranging from 75% - 55% (v/w)
and xanthan gum as 1.25% - 5.75% (w/w). Best levels were selected using 30 untrained
panelists. Proximate analysis yeast and mold, coliform and E.coli were analyzed for the final
product. Sensory data were analyzed by the Friedman test and physiochemical and microbial
data were analyzed using t- test in MINITAB 16 software. The biscuit containing 65% (v/w)
pasteurized milk and 0.25% (w/w) xanthan gum level was the best treatment. There is no
significant difference between stabilizer treatments except with mouth feel and texture attributes
(P>0.05). Selected best sample consists of 3%±0.02 moisture, 10%±0.04 protein and 23.5%±0.2
fat content and physiochemical and microbiological parameters were in accordance with the
SLS standards during one month of storage at room temperature.This product can be produce
easily and have longer shelflife at room temperature.
Keywords: Rice biscuit, milk, xanthan gum

12
Preliminary Study on Microbial Contamination of Bacon & Bacon by Products
P.A.L. Perera, P.B.A.I.K. Bulumulla, M.S. Kurukulasuriya
and
S.H. Jatarathna
Keells Food products PLC, Ja-Ela, Sri Lanka
Abstract
Bacon is a type of processed meat produced from the sides, belly or back of a pig. Microbial
count of the final product is increased due to various kinds of contamination sources leading to
rejection of the product and possible health hazards. This study was conducted to determine the
microbial contamination sources under current process of bacon production and to increase the
final quality of the product by minimizing the contaminations. Meat samples collected at eight
different stages of the processing line (slaughtering, chilling, deboning, brine injection,
smoking, freezing, bacon slicing and bacon ends slicing) were examined microbiologically.
Further, swab samples were collected from deboning table, cutting board, needle of curing
machine, crates/bucket, slicer blade, conveyer of slicer and table surfaces for the
microbiological examination. After identification of possible contamination sources, workers
were advised on proper cleaning and sanitizing of the equipments and contact surfaces, use of
freshly prepared ingredients/brine solution for curing purpose and maintenance of proper
storage conditions of the raw and processed meat for the prevention of microbial contamination.
Same sampling procedure was followed for microbiological evaluation after practicing the
above hygienic measures in the processing line. Data were analyzed by two-sample t-test using
MINITAB 14 statistical software. Microbial loads of E. coli and S. aureus at slaughtering stage,
deboned meat, chilled meat and cured meat were found above standard limits. Microbial count
in equipment surfaces were found below the acceptable standard values, accordance with the
microbiological limits that are referred under SLS specifications. After practicing hygienic
measures in the production line of bacon, microbial counts were reduced significantly compared
to the previous microbial counts (P<0.05). Microbial loads of E. coli and S. aureus in all the
examined processing stages were lower than the standard. It was identified that poor hygienic
conditions and working practices of the handlers is one of the most possible reason for poor
microbial quality. In conclusion it can be stated that adherence to proper hygienic measures can
reduce the microbial count to acceptable level.
Keywords: Microbial contamination, bacon and bacon ends, hygiene, quality

13
Investigation of Antibiotic Usage for Dairy Cattle and Antibiotic Residues in Milk
in Coconut Triangle
W.S.J. Perera, A.M. Samaraweera, M.S. Kurukulasuriya
and
K.A.N.P. Kanugala
Nestle Lanka Plc, Kurunegala Factory, Makandura, Sri Lanka
Abstract
Dairy cattle farming in coconut triangle play an important role in the dairy industry of Sri
Lanka. Antibiotics are widely used for the health management of these lactating cows.
However, the improper usage of antibiotics leads to antibiotic residues in milk which have
several adverse effects on human health. Further, antibiotic residues may interfere with bacterial
starter culture used for production of value added dairy products such as yoghurt, curd and
cheese. Therefore, this study was carried out to identify the most commonly used antibiotics in
dairy cattle, to screen milk for antibiotic residues and to study the factors affecting mastitis in
dairy cattle of coconut triangle. Stratified random sample of 200 farmers, 20 veterinary offices
and 20 pharmacies were selected from Kurunegala and Puttalam districts. Data on farmer
information, management system, farmers’ knowledge on antibiotic usage, use of antibiotics in
feed and as treatments and hygienic practices in farm were collected using a pre-tested
structured questionnaire. A total of 72 milk samples were collected from cows recently treated
with antibiotics and antibiotic residues in milk samples were tested by Twinsensor® and
Delvotest® commercial kits. According to the results antibiotic residues were found only in
15.9% milk samples whereas majority (84.1%) of tested milk samples were negative. Out of the
reported diseases, mastitis is the predominant bacterial disease (87%) which antibiotics are
mainly used. Information from farmers, Veterinary offices and pharmacies revealed tetracycline
as the highest using antibiotic. Sulfa trimethoprim, cloxacillin, bacitracin and neomycin are
antibiotics which are highly used for treatment in mastitis as combinations. According to binary
logistic model, hygienic practices, routing testing for mastitis, average milk production, source
of income, were significant factors for the occurrence of mastitis. Therefore, it can be concluded
that there is a risk of contamination of milk in coconut triangle with antibiotic residues and
further studies are needed for the quantification of antibiotic residues. Since antibiotics are
heavily used in mastitis, milk contamination with antibiotics can be prevented by reducing the
antibiotic usage for prevention and control of mastitis.
Keywords: Antibiotics, mastitis, dairy cattle, coconut triangle

14
Poster Session: Aquatic Resources Technology

15
Evaluation of Post-Harvest Quality Losses of Tuna Catch of Multiday Boats in
Beruwala- Kalutara
A.H.M. Amrin, I.U. Wickramarathne
and
N.D.P. Gunawardane
Department of Fisheries and Aquatic Resources Development, Maligawatta, Sri Lanka
Abstract
Fishery industry provides an important source of protein, livelihood for people and foreign
earnings. Fish is a highly perishable food, requiring proper handling, processing and
distribution, to be utilized in a cost effective and efficient manner. Physical losses, Biochemical
losses and Economical losses are three major types of fish post-harvest quality losses that cause
food insecurity, low income to fishers, processors and traders. So it is necessary to develop
systematic, practical tools for assessing post-harvest losses. The study was focused on Tuna
catch of Multiday (IMUL) fishing vessels at Beruwala fishery harbour in Kalutara district.
Fishermen who operated multiday fishing vessels were interviewed using a standardized
questionnaire to obtain the attitudes and opinion of fishermen regarding the quality control
aspects of fishery activities in study area within the period of 8 weeks during 5.30 am to 8.30
am. The minimum sample size among these IMUL vessels was selected using “Likert scale
(1932)” and “Moving Average” method, where the minimum sample size determined as the
sample size achieved the stable mean in Likert scale. Organoleptic surveys were used to identify
level of post-harvest losses. The post-harvest economic loss of the tuna fish was determined
according to the market value. The weights of undamaged and damaged fish which are used to
produce dry fish when landing were measured using the electronic platform balance. The weight
of the salted harvest of tuna and tuna like fish species were, 54 kg of Thunnus albacares, 12,244
kg of Katsuwonus pelamis, and 69 kg of Auxis thazard. When consider the fish harvest: weight
of the harvest per boat for yellow fin tuna is 199.65 kg, skipjack tuna 1515.19 kg, big eye tuna
0.01 kg, frigate tuna 6.10 kg and salted weights of the harvest per boat are 1.05 kg, 240.07 kg,
and 1.35 kg and post harvest loss percentages are 0.53%, 15.84%, and 22.15% respectively for
each fish species. When consider fish harvest for gear category, long line (LL), gill net (GN),
LL+GN and Others (other gears): total weight of harvest 3116 kg, 60000 kg, 23819 kg and
4443.5 kg per each gear category respectively. Total salted weight of harvest is 43 kg, 8882 kg,
3210 kg and 232 kg while estimated total income is Rs. 1,638,080/=: 15,226,325/=: 7,241,100/=
and 1,068,530/= per each gear category respectively. Income loss percentage is recorded as
0.34%, 5.23%, 6.58% and 1.43% for each gear category respectively. The effect of above gear
categories on total harvest, the total weight of trashed or damaged fish (used for salted) and the
total actual revenue for the fish harvest of IMUL vessels sample was analyzed using Analysis of
variance (ANOVA), (p < 0.05).It revealed, the gear categories significantly effect on total
harvest, the total weight of trashed or damaged fish (used for salted) and the total actual revenue
for the fish harvest of IMUL vessels. The level of fish post-harvest in Beruwala fishery harbor
was determined by using sensory characteristics available in quality control division of DFAR.
According to that landed fish can be categorized as 1st
quality, 2nd
quality and 3rd
quality based
on quality level. ANOVA analysis and results confirmed that the gear categories significantly
contribute to the post-harvest economic loss by reducing the post-harvest quality of the tuna fish
in Beruwala fishery harbour. Results of the study confirmed that there is no any quantitative loss
in fish post-harvest.
Keywords: Post harvest quality loss, Tuna catch, multiday boats, likert scale, Beruwala fishery

16
Use of Side Scan Sonar in identification of submerged objects in the shallow sea
area
M.J.B. Illangasinghe, N.P.P. Liyanage, G.G.N. Thushari
and
S.U.P. Jinadasa
National Aquatic Resources Research and Development Agency (NARA), Crow Island,
Colombo15, Sri Lanka
Abstract
North east coast is playing a significant role in economy of the country via fishery. Beach seine
fishery has been initiated in this area after 30 years of civil war. Under water war remnants
buried in the bottom of the north east shallow sea acts as a major impediment in improving of
beach seine fishery in the area. Generally, unidentified buried objects are discovered with the
help of divers and underwater cameras. However, this technique is ineffective, due to absurd
searching in the sea bottom, time consuming and high cost. So survey becomes unsuccessful,
most of the time. In this study, Side Scan Sonar (SSS) survey technique which has been
developed using medical ultrasound technology was used to detect the specific objects that
affect the beach seine fishery, their exact location and distribution on the seafloor. North east
coast of Mullaithivu area in Northern Province was selected as the study area for four waypoints
(W-9°18'32.42"N/80°47'14.59"E, X-9°19'16.10"N/80°48'2.97"E,Y-9°18'10.05"N /
80°49'15.06"E, Z-9°17'30.00"N/80°48'30.00"E) using the Integrated Global Positioning System
(inbuilt GPS or DGPS Garmin Colorado 300 handheld GPS). Survey was carried out by towing
vessel along predetermined survey lines just above the bottom of the seafloor depending upon
the water depth. Data was collected using Imaginex Model 872 “YellowFin” side scan sonar
combination with data acquisition using “YellowFin version 2.0.1.4” software. Image
processing techniques of “sonarWiz” 5 and “ArcGIS” software was used to detect and classify
buried objects in side-scan sonar images. According to the results, three objects were identified
in three different locations. Object 01was at 09˚ 17.97244’ N/080˚ 48.66892’E with 85 m length
and 21 m width, while object 02 was at 09˚ 18.71599’ N/080˚ 48.02634’E with 55 m length and
15 m width at the widest point. Location of object 03 was at 09˚ 18.87650’ N/080˚ 47.48114’E
with 120 m length and 25 m width at its widest point. Highest coverage (with greatest length
and width), was recorded for object three (3000 m2
) which was distributed over a larger area of
sea bed. Distance from coastal area to object one, two and three are reported as 400 m, 575 m
and 200 m respectively. Third object is in close proximity to beach environment compared to
other two. Average depth of the studied area was recorded as 10 -12 m. Sharp edges and curvy
features of first and second objects indicated that these two objects are ship wrecks. Images
show vast amounts of ship debris around these identified ship wrecks. Since these two artificial
objects were identified within boundary of coastal area, there is a high potential to damage
coastal fishing gears, especially beach seines by entangling and will waste time and money in
repairing the damaged nets. Third object exhibits blunt edges with smooth curvatures and can be
a natural structure such as a bed rock or a sand bar. The identified objects can be marked as the
objects that directly influence on commercial beach seine industry. Side Scan Sonar can be
recommended as a modern technique useful in detection of underwater objects with their precise
location.
Keywords: Side scan sonar, shipwrecks, sea floor, beach seine nets

17
Partial Replacement of Beef Heart with Druckweed (Lemna minor) for
Ornamental Carp (Cyprinus carpio)
G.L.U.C. Jayarathne, S.C. Jayamanne, M. Bambaranda
and
L.D.R. Bandaranayake
Department of National Zoological Gardens, Dehiwala, Sri Lanka
Abstract
Koi (Carp) is an ornamental fish variety belongs to family Cyprinidae. Beef heart is used as a
good source of protein for fish. Since the cost of beef heart is high, formulation of fish feed
using an alternative protein source is important to reduce the cost of fish feed. Duckweed was
used as the alternative source for beef at the present study. Main objectives of the study were to
determine the optimum inclusion level and examine the growth performance of koi fingerlings
that are very important for the ornamental fish industry.The experimental system was consisted
of 18 rectangular glass tanks as having three replicates for each treatment. Ten fish were stocked
in each tank (average weight 1.17±0.01 g and average length 3.3±0.05 cm). Lemna minor
(duckweed) was collected and sun dried for two days and finely ground. Beef heart, duckweed,
rice bran and wheat flour were used as feed ingredients. Vitamin and mineral were equally fixed
as 0.5 % by weight for each six diets. Six different diets were formulated by following the
Pearson square method with inclusion of different levels of duckweed 0 %, 10 %, 20 %, 30 %,
40 %, and 50 % (Named as Diet 1,2,3,4,5 and 6 respectively). Dietary protein level of diets was
estimated as 35 %. The amount of feed offered was 5 % body weight of fish. Daily feed
allowance was twice a day. Weight and standard length of all fish were measured weekly
intervals for seven weeks. Water quality parameters (Temperature, pH and Dissolved oxygen)
were recorded and maintained throughout the experimental period. Percentage survival rate,
Mean Weight Gain (MWG), Specific Growth Rate (SGR), Food Conversion Ratio (FCR),
Protein Efficiency Ratio (PER) were calculated using standard methods. Data were analyzed
using one-way Analysis of Variance (ANOVA). According to the mean values of growth
parameters of fish fed with six different diets, the best values were recorded for diet 2 replacing
beef heart with 10 % duckweed leaf meal. There was a significantly difference among mean
values for FBW, MWG, SGR (% day-1
), FCR and PER values of six different diets (P<0.05).
MWG and SGR recorded for fish fed with diet 2, 3, 4 and 5 were not significantly different
from that of the control diet (P>0.05). The best SGR value (1.95 % day-1
) and the best FCR
value was recorded for fish fed with diet 2. PER value of fish fed with control diet did not show
a significant difference from that of other diets. There was a significantly difference (P > 0.05)
among PER values of fish fed with diet 2 from that of other diets except from the control diet.
There was no significantly difference (P > 0.05) in any of the water quality parameters in
relation to different diets. Average water temperature was ranged between 29.61 °C to 29.66 °C
while dissolved oxygen content was fluctuated from 6.35 ppm to 6.50 ppm. pH was ranged
between 7.04 ppm to 7.09 ppm. This study showed that the use of Lemna minor leaf meal is
suitable to partially replace very expensive beef heart for the growth of koi fingerlings. Low
level of inclusion (10 %) of duckweed was the most efficient.
Keywords: Fish feed, protein source, ornamental fish, lemna minor, Koi

18
Poster Session: Export Agriculture

19
Determination of Effect of Pretreatment and Best Medium for Anther Culture for
Selected Potato Varieties (Solanum tuberosum L.)
H.E.L.K.D. Chandrasoma, L.M.H.R. Alwis
and
H.M.P.S. Kumari
Agriculture Research Station, Sitha Eliya, Nuwara Eliya, Sri Lanka
Abstract
Potato (Solanum tuberosum L) is a starchy, tuberous crop and extensively cultivated in Nuwara
Eliya and Badulla districts. Among the cultivated varieties in Sri Lanka, Granola was introduced
variety and variety Golden Star was developed by Agriculture Research Station, Sitha Eliya.
Vegetatively propagated potato using seed tubers are highly susceptible for diseases. Because
anther culture can ensure that potato plants are disease-free, objectives were to determine the
effective pretreatment, best medium and best performing variety for anther culture to develop a
protocol for anther culture. Under glass house conditions during May to September, Golden Star
and Granola are the only varieties produced flowers. Flower buds (4 to 6 mm long) of Golden
Star and Granola were kept in refrigerator under 4 0
C for 24 hours and 6 0
C for 48 hours for
pretreatment. Anthers were inoculated in six media in first stage. Number of contaminated petri
dishes, number of days taken to anther enlargement, days taken to color change, difference of
anther length, callus percentage and average diameter of calli were recorded after 8 weeks from
explant establishment. In second stage after callus induction, developed calli will be transferred
to a recommended regeneration media containing MS medium + 0.2mg L-1
BAP + 0.1mg L-1
GA3 + 0.01mg L-1
NAA. Number of days taken to calli regeneration, regenerated calli percentage
and total number of shoots were recorded after 6 weeks from transferred. The lowest
contamination percentage (16.6%) was observed on anthers pretreated at 4 0
C for 24 hours. Days
taken to anther enlargement, days taken to color change and difference of anther length are not
differed significantly. The number of minimum days taken to callus formation (11 days) resulted
at 6 0
C for 48 hours pretreated anthers in MS medium supplemented with 6% sucrose, 2 mgl-1
2,
4-D, 1 mg L-1
BAP, 0.1 mg L-1
IAA and 0.5% activated charcoal. The significantly highest callus
percentage (21.388%) and maximum average diameter of calli (4.375 mm) at 5% resulted from
anthers in MS medium supplemented with the 6% sucrose, 1 mg L-1
2, 4-D, 2.5 mg L-1
BAP, 0.1
mg L-1
IAA and 0.05% activated charcoal in Golden Star variety. Number of days taken to calli
regeneration, regenerated calli percentage and total number of shoots resulted none on
transferred regeneration medium. In order to develop a protocol for anther culture, the best
pretreatment is 4 0
C for 24 hours. MS medium supplemented with the 6% sucrose, 1 mg L-1
2, 4-
D, 2.5 mg L-1
BAP, 0.1 mg L-1
IAA and 0.05% activated charcoal is the best culture medium for
callus induction. Golden Star is the best variety for the anther culture in this May to September
season.
Keywords: Potato, pretreatment, callus induction, anther culture, regeneration

20
Multiplication of Endangered Indian Sandalwood (Santalum album L.)
through Vegetative Propagation Techniques
M.A.A.C. Wickramathilaka, L.M.H.R. Alwis
R.M.D. Alawathugoda and A.L.M. Zuhry
Forest Research Center, Kurunegala, Sri Lanka
Abstract
Santalum album is a highly demanded plant species, known for its fragrant heartwood and oil in
ayurvedic and beauty industry trends towards natural products. Due to increase of worldwide
demand and decline of sandalwood natural resource, currently Indian sandalwood has gained
the interest as a plantation crop in Sri Lanka. As an alternative propagation for rapid
multiplication of S. album, identification of potential multiplication techniques to get uniform
plant stock to meet market demand quantitatively and qualitatively is an important task. The
objectives were to find out suitable growth medium, effect of hormone, and suitable type of
stem cuttings for rooting, and to study the potential use of juvenile coppice shoots of mother
stock raised from seedlings for multiplication. For macro propagation, hard wood, semi-hard
wood and soft-wood cuttings were taken from mother stock from seedlings. Two rooting media:
sand and sand + coir dust; and two hormone treatments: with and without roocta commercial
hormone, were used. Juvenile coppice shoots obtained from mother seedlings were planted in
sand in humid chamber with two hormone treatments: with and without roocta. All soft wood
cuttings died within few weeks. One hard wood cutting out of thirty planted in coir and sand
medium, without supplement of hormone only rooted. All other hardwood and semi hardwood
cuttings showed development of leaves and shoot elongation after two weeks of establishment
but no rooting even after ten weeks of establishment. All juvenile coppice shoots planted on
sand retained green colour and alive even after five weeks of establishment. Juvenile coppice
shoots without hormone showed 40% rooting but 27% rooting with hormone treatment.Very
limited success of rooting of stem cuttings might be probably due to factors such as collection
date of cuttings, cutting characteristics, humid chamber parameters, stock plant maturation and
clones used because presence of carbohydrate and translocation of auxine in leafy juvenile
shoots leaves to base of cuttings and play an important role on rooting of cuttings. Various
treatments used for rooting of stem cuttings were not suitable for rapid multiplication of S.
album. Newly initiated shoots with new leaves do not always work as good indicator for
rooting. Juvenile coppice shoots showed better rooting ability. Therefore, juvenile coppice
shoots can be introduced as one of feasible rapid method for multiplication of Indian
sandalwood.
Keywords: Sandalwood, propagation, stem cuttings, juvenile coppice shoots

21
Poster Session: Palm and Latex Technology

22
Development of Nutrient Rich Value Added Instant Soup using Coconut Flour
and Red Rice Flake
R.D.M.S. Gunasinghe, H.K.S.G. Gunadasa
and
A.M.C.S. Abesinghe
S.A Silva & Sons Lanka (Pvt) Ltd, Giriulla, Sri Lanka
Abstract
Dry instant soup mixes are one of the food items, which cater to the busy life style of the people
and it is an easy way of providing nutrients across the world. The coconut (Cocos nucifera L.) is
the most extensively grown and used nut in the world. Coconut is the one of major exporting
crops in Sri Lanka. There are number of product made out of using various parts of coconut
tree. Among these products, kernel based products plays major role as food items. Coconut flour
is a latest popular by product and highly nutritional material since it rich with higher amount of
dietary fiber, protein and some minerals. Red rice also contains numerous heath benefits than
white rice. The main objective of this research was to develop nutrient rich value added instant
soup using coconut flour and red rice flake. Research was conducted as three experiments. In
experiment 1, best spices and other ingredient mixture and suitable amounts were selected. Five
treatments were taken with different level of ingredients and different types. In experiment 2,
best combination of coconut flour and red rice flake amounts were selected. Five treatments
were taken by changing the coconut flour and red rice flake amount. Sensory data were
analyzed according to Friedman test at 5% level of significance. In experiment 3, shelf life
evaluation was practiced. Chemical composition analysis was conducted to evaluate nutrient
value of the product. On the basis of the result the sample which is used 25% Coconut Flour and
12.5% Red Rice Flake has been selected as the best ratio for final soup mixture. The instant
soup has higher nutrient value with reference to the local market dry soup mix and it can be
concluded that the product has one month of shelf life on the basis of shelf life analysis result.
Keywords: Coconut flour, red rice flake, instant soup, sensory, shelf life

23
Impact of Leaching Tank Water on Final Quality of the Glove
P.B.D. Karunarathna, A.G.A.W. Alakolanga, H.M.S.K. Herath
and
T. Ranasinghe
Workwear Lanka (Pvt) Ltd, Biyagama, Sri Lanka
Abstract
The purpose of this research was to analyze the impact of leaching tank water on final quality
of the glove at Workwear Lanka (Pvt.) Ltd. The leaching process is the main step in the
glove manufacturing process. Excess chemicals were removed using leaching tank. This study
has been completed with an empirical primary data which was conducted thoroughly using a
data collecting method. 25 leaching water sample were selected. Also for presenting and
analyzing the data, both descriptive and regression analysis were used. Based on the results of
discussion certain vital findings were made. According to the analyzed data, optimum glove
calcium level is 0.044 gl-1
in plant 01 and plant 03 optimum glove calcium level is 0.028
gl-1
.Optimum pH level is 4.068 in plant 01 leaching tank water and optimum pH level is
5.10 in plant 03 leaching tank water. Optimum TDS level is 467.56 ppm in plant 01
leaching tank water and optimum TDS level is 444.04 ppm in plant 03 leaching tank
water. Optimum calcium level is 0.1626 gl-1
in plant 01 leaching tank water and optimum
calcium level is 0.1228 gl-1
in plant 03 leaching tank water. Above this optimum
level, quality of the gloves was affected. Therefore, above this level leaching water
should be removed and refilled the leaching tank.
Keywords: Leaching tank, optimum calcium level, optimum TDS level, optimum pH level,
leaching tank water

24
Development of an Edible Spread Base Using Coconut (Cocos nucifera L.) Kernel
Derivatives
I.L.W. Kumarasinghe, G. Chandrasena, A. Alakolanga
R. Ratnayake and W. Chandrarathne
Plant Research Centre, Nature’s Beauty Creations Ltd, Millewa, Horana, Sri Lanka
Abstract
Coconut (Cocos nucifera L.) kernel has been used for culinary purposes in various forms.
Coconut oil has many health benefits due to its lower cholesterol content and rapid digestibility
due to being made up of mainly medium chain fatty acids. An edible spread developed using a
coconut kernel derivative as a base can be a better option for butter and margarine. The present
study was focused on identifying a suitable raw material, optimum processing techniques and
suitable additives to produce an edible spread base using creamed coconut. Selection of suitable
raw material to produce creamed coconut was done using coconuts in different stages of
seasoning and creamed coconut produced from blends of commercially available DC. To
improve oil separation stability six different additives were used. Moisture content, total plate
count and pH were measured to confirm the specified levels met in accordance with SLSI (SLS
1365 Part 2: 2009) standards. Most suitable raw material and additives to produce creamed
coconut were selected according to the physicochemical properties and storage stability of
creamed coconut. The most preferable raw material to produce creamed coconut is three weeks
seasoned coconuts due to its good processability, lower oil content and good storage stability.
The shelf life was optimum one month at room temperature in the absence of preservatives. If
using commercially available DC to produce creamed coconut, the best quality creamed coconut
can be produced by reducing the high-fat desiccated coconut to low-fat desiccated coconut ratio.
In the case of additives soy flour, guar gum and glyceryl monostearate can be recommended for
the reduction of oil separation in creamed coconut.
Keywords: Edible spread, desiccated coconut, creamed coconut, seasoning, additives.

25
Improving of Adhesion in Laminated Rubber Glove Process and Incorporation of
Recycled Coagulated Centrifuged Latex
R.G.N. Lakmali, H.A.S.L. Jayasinghe
and
T. Ranasinghe
Workwear Lanka Pvt. Ltd, Biyagama, Sri Lanka
Abstract
As latex based product laminated glove is coming under household category use for the heavy
duty purposes and for construction industry. Laminated Rubber sheet is used as a composite to
palm area with textile fabrics (Kevlar, Cotton). The low adhesion causes to separate of
laminated rubber sheet from the fabric and low quality. The emphasis was placed on enhance
the adhesion ability while introducing of new method to incorporate recycled coagulated
centrifuged latex with the laminated rubber sheet manufacturing. The research was conducted at
the Workwear Lanka (Pvt) Ltd at Biyagama. Preliminary trails were based on common formulas
of adhesive and the existing process line. To fix the accurate secondary solvent (SBP) amount
and the accurate viscosity and the TSC of the adhesive, the amounts (SBP) were adjusted into
0ml, 50ml, 100ml, 200ml, 300ml and 400ml. Then modifications of the current process line by
changing smoothing turns (one, two), maturing period (0.24, 48 hours), curing temperature
(120,155,160 0
Ϲ), time (30,40,90 minutes) and the adhesive formula under different curing
temperatures and times were done using modified adhesive blend to enhance the adhesion.
Adhesion test was done for all experiments. Then the coagulated centrifuged latex (5kg) with
high moisture content was recycled and incorporated it as the filler to the laminated sheet
compound. Mechanical testing, moisture content and rheograph characteristics were measured,
for the incorporated sheet and data were analyzed by using Tukey method and Dunnett test of
MINITAB 16 statistical software. The adhesive blend with 200ml (SBP) has significant
difference (p<0.05) among other treatments and the T16 process line has the significant
different (p<0.05) among other process lines. The high wood resin amount with the lowest
temperature and longest time period has the significant different (p<0.05) between each other
treatment levels. There are no significant differences (P>0.05) the results of mechanical tests,
rheograph characteristics and the moisture content between the existing and the incorporated
laminated sheet. The best conditions for the highest adhesion ability are the 200ml, optimum
SBP amount with 78.7 viscosity and 93.7 TSC value, double time smoothing, 24 hours maturing
period,1200
Ϲ low curing temperature, 90 minutes high curing time and with high amount of
wood resin and there is a potential to incorporate of recycled rubber as the cost reduction filler
ingredient.
Keywords: Adhesion, cotton, kevlar, coagulated centrifuged latex, (secondary solvent) SBP

26
Development of Osmotically Dehydrated Chips using Coconut Haustorium
(Pelapi)
M.L.K. Liyanage, H.A.S.L. Jayasinghe
and
J.M.M.A. Jayasundera
Coconut Research Institute, Lunuwila, Sri Lanka
Abstract
Coconut palm (Cocosnucifera L.) is the most important crop in Sri Lanka. Coconut is
germinated when it develops into the so-called 'apple' or haustorium. In most of the coconut
kernel industries, a considerable amount of coconut haustoriums go waste. Osmotic dehydration
(OD) is one of most important complementary pre treatment. This research was conducted to
develop osmotically dehydrated chips using coconut haustorium and to find the most suitable
packaging material. Experiments were carried out at the Coconut Research Institute, Lunuwila,
Sri Lanka. Four types of osmotic solutions were used as, 45°, 55° and 65° Brix sugar solution
and coconut treacle. Preliminary trials were carried out to find effect of osmotic agent and
weight ratio on solid gain and water loss. Best geometry of haustorium chips was selected by
visually. Size of 1 x 2 x 4 cm3
was selected. 45°, 55° and 65° Brix sugar solution were carried
out for develop final products. Proximate composition and shelf life of the coconut haustorium
chips with nylon LLDPE and TLAL packaging material were evaluated. Changes in sensory
properties were determined by conducting the sensory evaluation. Developed product has low
moisture content and high carbohydrate content. At the same time developed products were
compared with others and 55° Brix –ODCHC was selected as the best product according to
sensory evaluation. According to the shelf life studies, developed products can be stored in
TLAl pouches under ambient temperature for more than 8 weeks. ODCHC can be used as a
ready to eat snack food with good calorie value. Parametric data were analysed using Minitab
14 and SAS version 8 at p< 0.05 probability level and Microsoft Excel office package, 2010.
Non-parametric data on sensory evaluation were analysed using Kruskal-Wallis Test.
Keywords: Coconut haustorium, osmotic dehydration, packaging material, osmotic agent, shelf
life

27
Investigation of Drawbacks and Misconceptions in Implementing ISO 22000:
Food Safety Management System in Sri Lanka
P.C.P. Silva, R.P.D. Gunathilake
and
S.S. Lankachandra
Silvermill Group, Loluwagoda, Sri Lanka
Abstract
In the modern agrifood economies, the development of food safety and quality management
standards is crucial, and many firms in food alimentary chain usually face difficulties in
implementing those standards.As far as Sri Lanka is concerned, it is vital to go for the concept
of FSMS as it now finds themselves to participate in a global trade dealing in a wide range of
food products. Thereforethe main objective of the research was to investigate the major
obstacles and misconceptions encountered during the ISO 22000 certification efforts within the
Sri Lankan situation. A structured survey was carried out by using a random sample of 35 firms
in food alimentary chain located within the Western and North Western provinceswhere the ISO
22000:2005 Food Safety Management System has already been put into the practice.Data were
gathered by using a structured questionnaire. The scale adopted in questionnaire was five point-
likertscale. Collected data were processed using Minitab 15 and Microsoft Excel statistical
packages. Descriptive analysis was employed to analyze the collected data of the
survey.Hypothesis testing was conducted separately for each factor toidentify the major
constraints among the factors. Null hypothesis was factor is not a major
drawback/misconception while factor is a drawback/misconception was taken as an alternative
hypothesis. For acceptance a measure as constraint, it shouldbe greater than three (midpoint of
the likert scale) and then P values were used to furtherevaluate the results. According to the P
values and acceptance of the alternative hypothesis results were clearly emphasizes eight major
drawbacks and out of them lack of personnel furnished with the sufficient knowledge of food
science and standard requirements, lack of top management commitment, weak
interdepartmental relationship, inadequate interpretation of standard requirements heads the list .
Four major misconceptions identified were the external support is must for the system
implementation, FSMS is a certificate or award gained by the company, implementation effort
of the system is the responsibility of quality and production departments only and FSMS is a
more complex and requirements are unachievable. Both barriers and misconceptions of FSMS
lead firms to impede the successful implementation of the system within Sri Lankan situation.
Out of them lack of personals furnished with the sufficient knowledge of food science and
standard requirements has become the leading problem. Therefore need of competent personals
furnished with required food science and system based knowledge is must for the industries and
more intervention of the local and international accreditation bodies is highly essential to ensure
successful implementation of the system.
Keywords: Food Safety Management System (FSMS), requirements, standard. accreditation
bodies

28
Poster Session: Tea Technology and Value Addition

29
Development of a Flavored Herbal Tea using Broken Mixed Fannings and
Moringa (Moringa oleifera) Leaves
A.M.D.T. Athapattu, L.M.H.R. Alwis, S.M.I.P.G. Bandara
and
U. Thalagoda
CIC Agri Businesses (Pvt) Ltd, Kandy, Sri Lanka
Abstract
Tea (Camellia sinensis L.) is the second most widely consumed popular non-alcoholic beverage
in the world for centuries due to its sensory attributes and health promoting effects. Herbal
drinks gain more popularity in recent years due to its associated health benefits. The study was
carried out to add value to the tea grade of Broken Mixed Fannings (BMF) by developing a
flavored herbal tea by incorporating Moringa oleifera leaves which contains various health
benefits. Moringa oleifera leaf powder was prepared. Five treatments were tested incorporating
various quantities of Moringa leaf powder and BMF to make final quantity of 2.0 g of herbal tea
blend for a tea bag. A sensory evaluation was conducted using ten experienced tea tasters to find
out the best combination of Moringa oleifera leaf powder and Broken Mixed Fannings ratio for
herbal tea development. Color, aroma, taste, mouth feel and overall acceptability were evaluated
as sensory characteristics based on a five-point hedonic scale. Tea is flavored by using lemon
flavor. The data was statistically analyzed by Kruskal-Wallis test and Conover-Inman method.
0.8 g of Moringa leaf powder and 1.2 g of BMF incorporated combination was selected as the
best treatment for the herbal tea development among the five different treatments tested. Total
polyphenol content and total antioxidant content of the newly developed product were 0.05 %
(g/ml) and 0.19 % (g/ml) respectively as a percentage of the extract. The findings of the
microbial studies showed that the newly developed herbal tea blend is safe for the consumption
and the physico-chemical analysis revealed that pH and the moisture content of the new product
were fulfilled the required standards.
Keywords: Herbal tea, Moringa oleifera, broken mixed fanning

30
Factors Affecting on Supply of Standard Tea Leaves (Case of Bought Leaf
Factories in Ratnapura District)
R.M.R.S.B. Atugoda, R.P.D. Gunathilaka
and
S.A. Thalagoda
CIC Agri Businesses (Pvt) Ltd, Peradeniya Road, Kandy, Sri Lanka
Abstract
Among all stakeholders in Sri Lankan tea industry, tea smallholders and bought leaf factories
have been playing a significant role. Processing of bought leaf supplied by the smallholders,
which comes from diverse sources experience difficulties as the supply comprised of coarse
leaves and leaves with physical damages. The standard of leaf is the major determinants of leaf
quality practiced in bought leaf factories. This study was carried out to evaluate the efficiency of
existing services provided by brought leaf factory and to provide recommendation to develop
the current system. A survey using structured questionnaire was carried out to collect the data
from random sample of 150 tea smallholders who supply green leaf to the Sunhill Tea Factory
(Pvt) Ltd. The Multiple Linear Regression Model was used to find out the relationship between
quantity of standard green leaf supplied and the relevant explanatory variables. Descriptive
statistical analyze method was used to evaluate the efficiency of existing services available to
the smallholders. And recommendations were made according to the suggestions gathered
during the interview. Result revealed that the quantity of standard green leaf supplied was
significantly determined by the amount paid for ‘A’ category green leaf supplied, amount paid
for ‘B’ category green leaf supplied, adoption level of good management practices to maintain
standard of green leaf, adoption level of good cultural practices to produce good quality green
leaf, usage of family labour for the plucking and availability of advance facilities from the
factory have positive relationship at 5 % significant level and only distance from tea land to the
factory negatively related at 10 % significant level. And most of the existing available services
to the smallholders are operating at inefficient condition.
Keywords: Tea smallholder, bought leaf factory, bought leaf, good cultural practices, good
management practices

31
Development of a Herbal Iced Tea from Broken Mixed Fannings (BMF)
incorporated with Butterfly Pea Flowers (Clitoria ternatea)
K.M.H.G.A.S. Bandara, A.G.A.W. Alakolanga, R.P.D. Gunathilaka
and
U.A. Thalagoda,
CIC Agri business (Pvt) Ltd, Peradeniya Road, Kandy, Sri Lanka
Abstract
Tea has been used across the world for decades without any documentation about foodborn
illnesses attributable to the good sanitation practices.Tea is proven to be a healthy beverage
because of the chemical compounds that contain in tea.Therefore adding a natural herb to tea
can amplify the quality and the value of the beverage.Consumption of herbal tea is a one of the
methods that can be put into practice to have a healty life.Clitoria ternatea is a thai herb and
capable for lessen the risk of having different illnesess.The study was conducted to development
of a herbal iced tea by using Clitoria ternatea flowers, Broken Mixed Fannings tea grade and
mint flavor.Clitoria ternatea single petal blue flowers were collected and cleaned under running
tap water.Then the flowers were air dried under room temperature and ground to obtain the
desired partical size.By blending Clitoria ternatea flowers and Broken Mixed Fannings tea, five
treatments were prepared. Sensory analysis was conducted by ten experienced tea tasters to
acquire best dosage of Clitoria ternatea flowers and Broken Mixed Fannings tea for herbal iced
tea development. Combinations of these functional ingredients extract were prepared and
evaluated. Sensory Analysis was completed by using Kruskal-Wallis Test in Minitab software.
Kruskal-Wallis macros were used to obtain the pairwise differences in the parameters.Conover-
Inman Method was used for selection of best treatments. Sensory evaluation results exposed that
there were significant differences between treatments with respects to color, taste, aroma, mouth
feel and overall acceptability for beverage preference. The findings of microbial study was
proved that total plate counts in the formulated beverages were secured to use even after kept
for one and half months at room temperature.Results of physico-chemical analysis was revealed
that eventhough the pH was decreased with the time the beverage was assured for the
consumption compared with values of other beverages available in the market.
Keywords: Clitoria ternatea , broken mixed fannings, Conover-Inman method , Kruskal-Wallis
test, sensory evaluation

32
Development of an Energy Management Plan for Tea Factories in Sri Lanka
K.K.H.A. Harischandra, H.K.S.G. Gunadasa
and
M.M.R. Pathmasiri
Sri Lanka Sustainable Energy Authority, BMICH, Colombo 07, Sri Lanka
Abstract
Tea production of Sri Lanka has high importance to the Sri Lankan economy and the world
market. Tea industry requires energy in different stages of manufacturing process. Energy is the
scare resource and efficient energy management is important nationally for the industry as well
as the globally from the sustainable resource management. Continuous efforts on improvement
in utilization of energy are essential for the survival of an industry and introduction of energy
efficiency measures would undoubtedly lead to a significant reduction in energy consumption.
The objectives of this study were to preparation of energy management plan for tea factories in
Sri Lanka through identification of energy efficiency measures which were introduced to tea
factories, find out the areas that require further improvements and already improved areas and to
identify factors which affected to adopt energy efficiency measures for tea factories.
Questionnaires, Observation were used as primary data collection methods. Existing energy
efficiency measures were covered through the questionnaire. Publications, energy audit reports
etc. were used as secondary data collection methods. Descriptive statistics, correlation analysis
and chi square test for independents were used to analyze the data. This study revealed that the
elevation, type of tea produce, monthly average production and monthly average electricity
units were not significantly affected to adopt energy efficiency measures. High investment,
technical knowledge, energy audits, energy management policies and green leaf standard are the
major factors to adopt energy efficiency measures in tea factories in Sri Lanka.
Keywords: Energy audits, energy efficiency measures, energy management, energy
management policies, variable speed drives

33
Farmers’ Perception on Extension Service Provided by Tea Small Holding
Development Authority: A Case of Tea Smallholders in Nagoda DS Division
L.K. Munasinghe, R.P.D. Gunathilake
and
D. Jayasundara
Tea Small Holdings Development Authority, Pelawatta, Battaramulla
Abstract
Tea small holder sector holds around 70% share of national tea production. Tea Small Holding
Development Authority (TSHDA) plays a pivotal role in developing the tea small holder sector
through advisory and subsidy programmes. But most significant problem was the farmers’
disinclination to acquire TSHDA extension services and participate in the programmes
conducted. Therefore, this study was conducted with the objectives to assess the extension
services provided by the Tea Small Holding Development Authority for the growers. 150 small
holders were selected randomly from 15 Grama Niladhari divisions with the highest and the
lowest smallholders’ GN divisions in Nagoda. Data were collected through a structured
questionnaire and collected data were analyzed using descriptive analysis and using MINITAB
14 statistical package. The results of the study revealed that TSHDA provided 10 well defined
extension services to the small holders. Those were the advisory services, pH test facilities,
supply of planting material, infilling subsidy, replanting with rehabilitation subsidy, training
programmes for cultivation and management aspects, methods demonstration (for plucking and
pruning), lessons about natural disasters such as climate change, extension worker’s availability
in the field and assistance in directing green leaf to the bought leaf factories. Results showed
that 64.7%, 58%, 51.3% for the pH test facility, extension worker’s availability in the field and
advisory services respectively. But other identified services scored lower than 50% according to
the farmers’ perception. Results of the farmers’ perception about effectiveness of the extension
services revealed that the farmers believe that they have some development in skill and
knowledge through the programmes conducted by TSHDA and that as a credible extension
service. But their perception about the effectiveness of the extension programmes to reduce their
cost of production and to increase the income was negative. The results of the study also
showed that extension services should give priority to provide credit subsidy, technical
information and methods, monitoring the TSHs and helping the farmers to guide their products.
Keywords: Extension services, tea small holders, effectiveness, perception

34
Technical Efficiency of Black Tea Production
S. Ramesh, R.P.D. Gunathilaka
K. Umashankar
University of Jaffna, Jaffana, Sri Lanka
and
K.R.W.B. Kahandawa
Tea Research Institute, Uva Centre
Abstract
This research has taken effort to identify the important socio economic determinants of the
black tea production in Uva region and to estimate the technical efficiency of black tea
production in the Uva region of Sri Lanka. A structured questionnaire was designed and then
pretested with selected respondents. A total of 35 tea producers were randomly selected from
the database managed by Tea Research Institute of Uva region. The data were analyzed within
the framework of Cobb-Douglas production function and stochastic frontier production function
by using the STATA 10 and FRONTIER 4.1 c. The results revealed that the extent of tea land,
capital, VP/UVA 945 and agrochemicals cost were significant and increase the black tea
production by 0.245, 0.242, 0.013 and 0.076 percent respectively. The results revealed in
inefficiency model that experience and education were significant and experience increase the
black tea production by 0.079.This can be explained by most of the experienced farmers used
traditional varieties for their cultivation that may be reduce the yield of tea.Education was
manifested a significant negative impact and decrease the black tea production by 0.017. The
negative and significant coefficient for education suggests that the educated farmers are more
efficient than others.The mean technical efficiency of Uva region estates were estimated to be
88 percent and this was manifested that the Uva region estates still have room for the
improvements.
Keywords: Black tea production, technical efficiency, ordinary leased square method,
Stochastic Frontier production approach

35
An Analytical Approach to Establish Specific Electrical Energy Consumption for
Tea Factories in Sri Lanka
W.A.S. Udayangani, H.K.S.G. Gunadasa
and
M.M.R. Pathmasiri
Sri Lanka Sustainable Energy Authority, BMICH, Colombo 07, Sri Lanka
Abstract
Tea industry is undoubtedly one of the most important industries with a substantial contribution
to the national economy in Sri Lanka. Tea industry utilizes energy in the forms of thermal
energy and electrical energy for its tea manufacturing process requirements.
Analyze values that can be used as standard values for the comparing performance of industries,
process, systems or equipments is essential to set the corresponding achievements. Average
value, best value and baseline for electrical energy consumption for tea industry is a vital
because the specific electricity consumption in terms of kWh per one kilogram of made tea is a
good measure of understanding the effectiveness of electricity utilization in the tea industry.
This research contributes to calculate the specific electrical energy consumption for tea factories
in Sri Lanka because the calculated value of the specific energy consumption between the tea
factories has large variation. There are 642 tea factories are operated in Sri Lanka. These tea
factories are situated up country, mid country and low country respectively. From those tea
factories 50 tea factories are taken as the sample size. From the above sample size about 25 tea
factories, data are collected from up country/ mid country tea factories and other 25 tea
factories, data collected from low country tea factories. Questionnaire survey was carried out for
collecting relevant data from the tea factories and gathered information on monthly and annual
made tea production (kg) and monthly and annual electricity consumption (kWh). Specific
electrical energy consumption (kWh per kilogram of made tea) was the calculated data. Minitab
software system was used to find out the best performance among a group of tea factories. The
calculated average value was 0.7856 kWh per one kilogram of made tea for specific electrical
energy consumption and it is named as the baseline of specific electrical energy consumption.
The best case of the specific electrical energy consumption is 0.4 kWh per one kilogram of
made tea. This calculated baseline for the specific electrical energy consumption allows the tea
factories to know precisely where their operation ranks in relation to a direct competitor, further
allowing it to identify major performance gap that need to be addressed through improved
energy efficiency.
Keywords: Baseline, best value, specific electrical energy consumption, tea production

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