turmeric cultivativation , production technology of turmeric Arvind Yadav
TURMERIC.Scientific Name : Curcuma longa.
Family :Zingiberaceae,
2n = 3X=63.
Origin place : South East Asia.
Economic part :- dried rhizome.
Curcuma longa an herbaceous perennial herb.
Curcumin (4 -7 %) is the principle colouring pigment in turmeric .
Essential oil content :- 2.5 -7.2 %.Area and production :-
India is the largest producer and exporter of turmeric in the world.
Area :- 180.96 lakh hectares.
Annual production of 7.92 lakh metric tonnes.
Andhra Pradesh stood first contributing 30% of the production followed by Orissa, Tamilnadu.
The productivity of turmeric is 4,400 kg/hectare.
Curry leaf is an important perennial tree vegetable. Its leaves are used mainly to improve the taste and flavour of foods. Leaves are slightly pungent and retain their flavour even after drying. Ground curry leaf with mature coconut kernel and spices forms an excellent preserve.
Post harvest management of ginger and turmericChanbichingtham
post harvest practice is very important for the extension of shelf life and quality of the crops. These practices are generally not followed by common people. This presentation views to enlighten the knowledge of post harvest treatments to be followed.
turmeric cultivativation , production technology of turmeric Arvind Yadav
TURMERIC.Scientific Name : Curcuma longa.
Family :Zingiberaceae,
2n = 3X=63.
Origin place : South East Asia.
Economic part :- dried rhizome.
Curcuma longa an herbaceous perennial herb.
Curcumin (4 -7 %) is the principle colouring pigment in turmeric .
Essential oil content :- 2.5 -7.2 %.Area and production :-
India is the largest producer and exporter of turmeric in the world.
Area :- 180.96 lakh hectares.
Annual production of 7.92 lakh metric tonnes.
Andhra Pradesh stood first contributing 30% of the production followed by Orissa, Tamilnadu.
The productivity of turmeric is 4,400 kg/hectare.
Curry leaf is an important perennial tree vegetable. Its leaves are used mainly to improve the taste and flavour of foods. Leaves are slightly pungent and retain their flavour even after drying. Ground curry leaf with mature coconut kernel and spices forms an excellent preserve.
Post harvest management of ginger and turmericChanbichingtham
post harvest practice is very important for the extension of shelf life and quality of the crops. These practices are generally not followed by common people. This presentation views to enlighten the knowledge of post harvest treatments to be followed.
Ginger is obtained from the rhizomes of the plant Zingiber officinale Roso. It originated in
South East Asia and is valued for the dried ginger spice and preserved crystallised ginger.
CULTIVATION OF OKRA , PRODUCTION TECHNOLOGY OF OKRA ,Arvind Yadav
OKRA
Scientific Name : Abelmoschus esculentus
Family : Malvaceae,
Chromosome number : 2n=72, 108,130
Origin : Asiatic region /Etthiopea/Africa.
Common names : Bhendi, Lady’s FingerEconomic importance and uses :-
Okra is more remunerative than the leafy vegetables.
Tender green fruits are cooked in curry and also used in soups. The root and stem are useful for clearing cane juice in preparation of jaggery.
Okra is rich in vitamins, calcium, potassium and other minerals. 100g consumable unripe bhendi fruits contain 10.4g dry matter, 3,100 calorie energy, 1.8g protein.
The dry seeds contain 13-22% edible oil and 20-24% protein.Area and production:-
India is the largest producer of okra in the world. The major bhendi growing states are Utter Pradesh, Orissa, Bihar and West Bengal.
Popular varieties:-
Pusa Makhmali
Pusa Sawani
Arka Anamika (Selection 10)
Arka Abhay (Selection
Punjab Padmini
Punjab -7
Parbhani Kranti
Varsha Uphar (HRB 9-2)
Gujarat Bhendi 1
Carrot cultivation based on botany, plant characteristic, soil, climate, variety and varietal characteristic, problem in cultivation and their management practices and storage and post harvest handling.
Ginger is obtained from the rhizomes of the plant Zingiber officinale Roso. It originated in
South East Asia and is valued for the dried ginger spice and preserved crystallised ginger.
CULTIVATION OF OKRA , PRODUCTION TECHNOLOGY OF OKRA ,Arvind Yadav
OKRA
Scientific Name : Abelmoschus esculentus
Family : Malvaceae,
Chromosome number : 2n=72, 108,130
Origin : Asiatic region /Etthiopea/Africa.
Common names : Bhendi, Lady’s FingerEconomic importance and uses :-
Okra is more remunerative than the leafy vegetables.
Tender green fruits are cooked in curry and also used in soups. The root and stem are useful for clearing cane juice in preparation of jaggery.
Okra is rich in vitamins, calcium, potassium and other minerals. 100g consumable unripe bhendi fruits contain 10.4g dry matter, 3,100 calorie energy, 1.8g protein.
The dry seeds contain 13-22% edible oil and 20-24% protein.Area and production:-
India is the largest producer of okra in the world. The major bhendi growing states are Utter Pradesh, Orissa, Bihar and West Bengal.
Popular varieties:-
Pusa Makhmali
Pusa Sawani
Arka Anamika (Selection 10)
Arka Abhay (Selection
Punjab Padmini
Punjab -7
Parbhani Kranti
Varsha Uphar (HRB 9-2)
Gujarat Bhendi 1
Carrot cultivation based on botany, plant characteristic, soil, climate, variety and varietal characteristic, problem in cultivation and their management practices and storage and post harvest handling.
Title: Traditional Storage of Food Grains Through the Ages
Introduction:
The PowerPoint presentation delves into the fascinating realm of traditional storage methods for food grains, providing a comprehensive exploration of practices that have endured through the ages. This enlightening journey takes us through various techniques employed by different cultures, shedding light on the ingenuity of our ancestors in preserving essential sustenance.
Historical Overview:
To comprehend the significance of traditional food grain storage, it is crucial to embark on a historical voyage. Our ancestors, faced with the challenges of unpredictable climates and seasonal variations, devised ingenious methods to ensure a stable food supply. The presentation meticulously traces the evolution of these techniques, showcasing the diverse approaches adopted across regions and time periods.
Techniques Explored:
The heart of the presentation lies in its detailed examination of each traditional storage technique. From granaries to underground storage pits, every method is dissected to reveal its unique characteristics, advantages, and historical context. The audience gains insights into the cultural, economic, and environmental factors that influenced the choice of these storage methods.
Granaries:
The earliest form of centralized storage, granaries played a pivotal role in ancient civilizations. The presentation illuminates the architectural brilliance behind these structures, emphasizing their capacity to safeguard vast quantities of grains from pests and environmental factors. Anecdotes and case studies add a human touch, providing a vivid picture of daily life in societies heavily reliant on granary storage.
Silo Technology:
As societies advanced, so did their storage techniques. The advent of silo technology revolutionized grain storage, offering a vertical solution that optimized space and enhanced preservation. The presentation explores the engineering marvels of ancient silos, highlighting their durability and effectiveness in protecting against moisture and pests.
Underground Storage Pits:
In regions where climate extremes posed a threat, communities turned to underground storage pits. The presentation investigates the science behind this method, uncovering the natural insulation provided by the earth. Through visuals and expert insights, the audience gains a profound understanding of how these subterranean structures preserved food grains for extended periods.
Traditional Containers:
Beyond architectural solutions, the presentation delves into the variety of containers our ancestors crafted for storing grains. Woven baskets, clay pots, and animal-hide bags each served a purpose, reflecting the resourcefulness of diverse cultures. The intricate details of these containers, often passed down through generations, are brought to life, underscoring their role in maintaining the quality of stored grain
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Gram is commonly known as chickpea, Bengal gram, garbanzo bean, ceci bean, chana.
It is known as king of pulses .
All India coordinated research project on chickpea started in 1993.
Most important winter season pulse crop in India.
India rank 1st in the world in chickpea production.
In India, Chickpea occupies about 38%of area under pulses and contributes 50% of production.
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Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
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Ethnobotany and Ethnopharmacology:
Ethnobotany in herbal drug evaluation,
Impact of Ethnobotany in traditional medicine,
New development in herbals,
Bio-prospecting tools for drug discovery,
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2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
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Organic cultivation in Ginger
1. ‘One day farmers training on spices’
by Spices Board, India
L. Jeebit Singh
Assistant Agriculture Officer
Dept. of Hort. & Soil Conservation
Manipur15th January, 2015
2. Indian names:
Shing (Manipuri)
Ginger (English)
Adrak (Hindi)
SN: Zingiber officinale
Family : Zingiberaceae
3rd or 4th in the world spice
market
5. Temperature: 28-300C
Altitude: up to 1500 m MSL
Soil: Sandy or clay loam
Could be grown as inter or mixed crop
Ginger-Banana-legume or ginger-vegetable-
legume
6. Healthy: consciousness: world
demand
Use of on farm resources
Avoid the use of chemical nutrients
and pesticides
VERY HIGH profit even
though LESSYEILD
8. Many varieties grown throughout the world.
Present Manipur var.:
Nadia,Thingpuri, Naga Shing, Shingtam.
Var. suitable for Manipur:
Himagiri
Rio-de-Janerio
Surabhi
Nadia
9. • DRAINAGE very essential
• Bed 1 m width 15 cm ht
• 50 cm spacing btw.
• Solarisation
• Polyethylene (20-30 D)
10. Properly preserved rhizomes
Free from pest and diseases
Collect from organically
cultivated farms
Rhizome pieces (25-30 g)
Min. one eye
Cure for 3 days
2000-2500 kg/ha
11. Plant in April- May
Spacing (20-30 cm) x (15-20 cm), 5 cm deep
Apply 25 g powder neem cake per pit
Well rotten cattle manure of compost mixed with
Trichoderma ( 10 g of compost inoculated)
12. MULCHING:
1.With 10-12 t/ha at planting
2. With 5 t/ha at 40 DAP
3. With 5 t/ha at 90 DAP
Lantana camara and Vitex negundo (shoot borer)
WEEDING
Depending on the intensity of weed growth
13. MANURING
FYM @ 5-6 t/ha as a basal dose
Neem cake @ 2 t/ha
Wood ash (K)
Cow dung slurry
IRRIGATION
8-10 days
Whenever needed
15. Dug out with the help of spade or may be
pulled out by hands
Do not injure outer epidermis
GREEN/BABY GINGER:
5th months onwards
Processing purpose
MATURE GINGER:
8-10 months
Fresh purpose
16. Depends on varieties
Nadia (28 t/ ha);Thingpuri
and Naga Shing (19 t/ha
National avg : 5 -10 t/ha
In Manipur: 12 to 15 t/ha
Dry recovery: 16-25 %
18. Popular in the area where it is produced
Both mature and immature rhizomes are
consumed as a fresh vegetable.
Wash and dry
Cure for 3 days
19. • Soaked in water overnight
and rub well
• Outer skin is removed with a
bamboo splinter (no iron
knife)
• Wash and dry in the sun
uniformly for 7-10 days.
• To be dried to a moisture level
of 11%
20. Grading acc. to market
Gunny bags
CFB boxes - BEST
Bamboo baskets lined with
dried banana leaves for
transportation (hills)
Mature ginger stored at 12 to
14°C with 85 to 90% RH
21. Diseases and pest ??????
Sprouting: Above 15 °C
Chilling injury : below 10 °C
Solution:
Cold storage ( !!!!!!!!!!!!!! )
Low cost ZECC
22. Ginger pickle
1. Peel ginger – cut into small rectangular pieces
2. Dry in shade for 1 day
3. Mix of spice (Ajowain + Black pepper + Cumin +
Chilli powder + Salt) 10 g each for 250 g ginger
4. Heat in oil for while
5. Fill in jar and keep in sun for 2-3 weeks
6. Store in shade
23. Ginger candy
1. Wash, peel and cut in1-2 cm thickness
2. Boil for 1 hour to soften then drain
3. Keep alternate layer of sugar (1:1)
4. Next day, remove ginger add 2g citric
acid and boil syrup till 60 ° B
5. Increase each day by 5 ° B till 75 ° B
6. Dry on 6th day at 60 ° C for 10 hours
24. Ginger oil
Steam distilation method
Aromatic odour but not the pungency
Yield is 0.3 to 3.5%
Ginger oleoresin
Contain gingerol, shogaol and gingerone
Solvent like alcohol, acetone or other
Yield is 3.5 to 9.5 %
25. Harvested during Dec to Jan
Preserved for about 4 months
Select good ,disease free, big rhizomes
Seed rhizomes are to be stored properly
in pits
Under shade protection from sun and
rain
