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Anand Agricultural University, Anand

Anand Agricultural University (AAU) was established in 2004 at Anand with the support of the Government of Gujarat, Act No.(Guj 5 of 2004) dated April 29, 2004. Caved out of the erstwhile Gujarat Agricultural University (GAU), the dream institution of Sardar Vallabhbhai Patel and Dr. K. M. Munshi, the AAU was set up to provide support to the farming community in three facets namely education, research and extension activities in Agriculture, Horticulture Engineering, product Processing and Home Science. At present there seven Colleges, seventeen Research Centers and six Extension Education Institute working in nine districts of Gujarat namely Ahmedabad, Anand, Dahod, Kheda, Panchmahal, Vadodara, Mahisagar, Botad and Chhotaudepur AAU's activities have expanded to span newer commodity sectors such as soil health card, bio-diesel, medicinal plants apart from the mandatory ones like rice, maize, tobacco, vegetable crops, fruit crops, forage crops, animal breeding, nutrition and dairy products etc. the core of AAU's operating philosophy however, continues to create the partnership between the rural people and committed academic as the basic for sustainable rural development. In pursuing its various programmes AAU's overall mission is to promote sustainable growth and economic independence in rural society. AAU aims to do this through education, research and extension education. Thus, AAU works towards the empowerment of the farmers.

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  • ThesisItemOpen Access
    VARIETAL IDENTIFICATION OF CHILLI (Capsicum annuum L.) USING BIOCHEMICAL AND MOLECULAR MARKERS
    (Anand Agricultural University, 2008) LITORIYA NITESH SITARAM; Dr. J. G. Talati
    Investigations were carried out at Department of Biochemistry, Agriculture Botany and Biotechnology, B.A. College of Agriculture, A.A.U., Anand to study biochemical and molecular techniques for chilli (Capsicum annuum L.) varietal identification. Proximate analysis was carried out to study the nutritional composition of green chilli fruits. Different Biochemical parameter data can be used for comparing the nutritional quality but, these are not found suitable for variety identification.